FOOD FOR THE SICK 



HOW TO PREPARE IT. 



WITH A CHAPTER ON 



FOOD FOR THE BABY. 



Edwin Charles French, M. D. 



LOUISVILLE : 

John P. Morton and Company 

1900 



TWO COPIES RECEIVED. 




Library of Coogrtl% 
Office of tie 

MAY 2 5 1900 

Register of Cepyrlgbf* 
•ECOND COPY, 



-^ 



Av 



62613 



COPYRIGHTED BY 

JOHN P. MORTON AND COMPANY 
1900 



IN preparing the diet tables found in this volume, 
I have consulted the best authorities, quoting 
from the writings of Ewald, Einhorn, Thompson, 
Hemmeter, ' Van Valsar, Nesbet, and others, with 
some additional practical suggestions proven by 
thorough tests to be of value. 

The receipts have been carefully selected from 
those contributed by the profession and the heads of 
the nursing service of various hospitals throughout 
the country, each having been practically tested. 

I have tried to treat only the foods spoken of 
in the diets in this volume, as there are so many 
good cook-books on the market that give the ordi- 
nary preparations. 

In the cooking and administration of food always 
bear in mind the general rules laid down in this 
book are to be followed. 

With a little thought and care the nurse can 
originate numbers of new and palatable dishes by 
a combination of those contained here; especially is 
this so of the liquid and semi-solid foods. 

I desire to extend my heartfelt thanks to those 
who have so cheerfully assisted in this undertaking, 
having found their aid invaluable. 

With this, the work is handed to the physician 
and nurse, hoping it may serve the purpose which 
suggested its compilation. 

E. C. F. 



INTRODUCTORY. 



In times gone by little attention was paid to foods 
and their action upon the human system, but in the 
last few years the eyes of the medical world have begun 
to open to the great possibilities of food as an active 
agent in and against disease. The scientist began 
a series of investigations to ascertain food values, and 
as these investigations progressed, and the results they 
achieved were practically applied, a new era dawned 
in the treatment of disease, and food began to be 
administered, not only as a sustaining element to the 
body and its functions but as a therapeutic agent and 
an adjunct to the materia medica, until to-day there 
is not a text-book written without diet being men- 
tioned in the treatment, and in every medical college 
the study of food is made part of its course. 

Each part of the human body needs its particular 
kind of food, and must have it to continue its activity : 
The phosphates supply the nervous system ; the fats 
and sugar and sugar-producing food, as starch, sup- 
ply the body with fuel for heat and energy, while the 
proteids are flesh or muscle-formers. 

In this day and time, in our busy world, where 
great strain is put on the various parts of the human 
organism, overtaxing these parts and bringing about 
abnormal conditions, such as the extraordinary waste 
of such tissues as are employed, you can at once see 
how all-important it is that we thoroughly acquaint 
ourselves with this subject, that we may prescribe the 



VI INTRODUCTORY. 

class of foods to replace the waste going on. There 
are many normal conditions which make a variation 
of the diet necessary, as infancy, climate, hard labor, 
taking on flesh, reduction of obesity, increasing the 
muscle tissues, during athletic training, and brain- 
work ; abnormal conditions, as disease, positively 
demand it. 

Take the active lawyer, student, teacher, or other 
professional or business man ; he is constantly taxing 
his nervous system, tearing down those delicate 
structures known as nerve-cells^ which belong to that 
great system which equalizes the forces of the entire 
human anatomy. What if this goes on and on without 
the proper repair? Soon a state of disease will be de- 
veloped, and there will be a letting down of the entire 
system. If we give the proper attention to our work 
and take advantage of the discoveries of the investi- 
gators, we can in many cases bring about a return to 
the normal by seeing that the patient gets the proper 
food, lessening the weakening of these forces, and 
thereby the likelihood to disease. 

The class of cases mentioned above, known as 
brain-workers, need an increase of the foods contain- 
ing the phosphates, which, as I have stated, supply 
nerve tissue with building material. 

Now take the laboring man and the athlete, whose 
muscular energy is constantly overexerted ; here we 
must give a food which will replace this muscle waste, 
as those of the nitrogenous or proteid variety. 

Inhabitants of cold climates need more of the foods 
which are heat-producing. To increase fat, give more 
of the sugars and starches ; to reduce obesity, they 
should be stricken from the list. 



INTRODUCTORY. Vll 

In disease there is a waste in all tissues, and 
foods must be selected to suit each case. In the diets 
found in this volume this has been done, the greatest 
care being observed, and they should be closely fol- 
lowed except in a few cases where idiosyncrasy or 
complicated diseases would necessitate a modification. 

Now that we have discussed "food" from the 
standpoint of its value as a therapeutic agent, let us 
consider for a moment the next important steps, the 
procuriyig and preparation of it for feeding. I once 
heard a paper read which opened with the following 
sentence : "Good digestion is the foundation of good 
health." If this be true, and it undoubtedly is, we 
can readily see that to have good health we must lay 
the foundation for it by having our food carefully 
selected ( as to quality and freshness ) and properly 
prepared, and if this be the case in health, how much 
more necessary must it be in disease ! 

We Americans are known the world over as a 
nation of dyspeptics; now, why should this'be? Three 
reasons present themselves : First, the food poorly 
selected ; second, poorly cooked ; third, hurriedly eaten. 

In the selection of food the housewife should be 
careful that it is of the best quality and is perfectly fresh. 
This I admit is a hard thing to do, for the dealers have 
so many devices by which they freshen the wares 
they have for sale. As to the preparation of the food 
selected, I have discussed that further along in the 
book, and will now only charge you to observe 
carefully the rules laid down. 

Now as to the consumption of the food, it should 
be thoroughly and slowly masticated; the stomach 
should not be overloaded, and only small quantities 



Vlll INTRODUCTORY. 

of fluids taken during the meal. All starchy foods 
should be thoroughly mixed with the saliva before 
being swallowed, as it is the ptyalin in it that digests 
the starch. 

This is a subject of too great importance to be 
lightly treated ; we should study it carefully and mas- 
ter it thoroughly, and every physician should consider 
it his duty to his profession and to humanity to im- 
press upon his patients the importance of having a 
perfect food, perfectly cooked and perfectly eaten, 
from the cradle to the grave, and in so doing have 
"good digestion, thereby good health." 



CONTENTS. 



Introductory, ... v 

Diets— 

In General Diseases, I 

In Nerve Diseases, ♦ ... 42 

In Surgery, 45 

Methods of Cooking, 47 

Receipts for Preparation of Food, 49 

Food Products, 128 

Receipts for Bnemata, 130 

Peptonised Foods, 134 

Food for the Baby, 145 

A Word on Serving, 155 

Table of Weights and Measures, 156 

Utensils, 156 

Index, , ... 157 



FOOD FOR THE SICK. 



ALCOHOLISM— ACUTE. 

This condition may be arranged under two heads : 
First, when a large quantity of alcohol has been taken 
into the system at one dose ; second, when the patient 
has been "on a spree" (taking alcohol in large quan- 
tities for days, or probably weeks). 

Iyittle need be said regarding the dietetic treatment 
of the first division, except that little food should be 
given at first, and, when it is given, let it be of the 
light variety, as light-poached eggs, toast, etc. 

In the second condition it is different, for the 
mucous membrane of the stomach is inflamed, and 
the natural action of the glands is interfered with. 
There are times after " long sprees " when the stomach 
is so sensitive as to actually refuse to hold food, so 
one can readily see how necessary it is to be careful in 
the selection, preparation, and administration of such. 

Milk. — Milk diluted with water, lime water, Vichy, 
Seltzer, etc. The milk preparations found on the 
market, as malted milk, Nestle's food, etc., the vari- 
ous farinaceous drinks. 

Eggs. — Raw. 

Soups. — Meat teas, broths, soups, oysters, and clam 
broth. 

Receipts for preparation of all the above will be 
found under their respective heads in this volume. 



2 FOOD FOR THE SICK 

Of course, as soon as the stomach becomes stronger 
other foods may be added, such as soft cooked eggs, 
rare steak, breast of chicken, partridge, avoiding all 
coarse-grained meats or meats hard to digest. Thor- 
oughly toasted bread, zwieback, or stale bread should 
be given ( never give fresh bread ) ; fresh or toasted 
crackers. 

All starchy foods must be thoroughly mixed with 
the saliva before being allowed to enter the stomach. 

The above may be added to from time to time as 
the stomach can stand it, until the normal has been 
reached. 

ALCOHOLISM— CHRONIC. 

The regular drinker comes under this head, and in 
these cases, where the patient takes a drink or two or 
more each day, the walls of the stomach by the 
habitual introduction of alcohol are thickened, and 
there is a destruction of the gastric glands, conse- 
quently a diminution of the gastric juices. 

These cases are extremely hard to handle, and only 
the greatest care throughout life will insure the 
patient any thing like good health. 

AT FIRST 

Milk. — Diluted milk (skimmed milk is better than 
fresh milk), buttermilk, milk preparations. 

Soups. — Meat teas and broths. 

Predigested foods are found of the greatest value 
in these conditions, as they relieve the stomach of 
part of its work. 

Eggs, — Raw. 



AND HOW TO PREPARE IT. 3 

Drinks. — The various soothing, nourishing drinks. 

Feeding per rectum : I have seen some extreme 
cases where the stomach was so irritable that rectal 
feeding had to be resorted to. As the strength of the 
stomach manifests itself, semi-solid foods may be 
added, and as the patient improves, little by little 
should be added until the diet given in indigestion is 
followed, and I would suggest that the patient be 
guided by these rules throughout life, as the greatest 
care must be observed to prevent a return of stomachic 
symptoms. Alcohol in all its forms is absolutely for- 
bidden, as it would only bring on another attack. 



ALBUMINURIA. 

A vegetable diet is recommended by most authori- 
ties, as meat diet is supposed to throw more work on 
the kidney. 

Readily assimilated foods that leave a small amount 
of nitrogenous waste should be given ; but care should 
be taken not to overfeed, as this is dangerous. All 
foods stimulating in character, and those which leave 
much waste, increase the work of the kidney and 
thereby aggravate the trouble. 

MAY TAKE 

Soups. — Arrowroot soup with onions, milk soups 
with rice, tapioca or vermicelli, flavored with lemon or 
orange peel, cloves or allspice ; celery and potato soup. 

Meats.* — (Very little.) Very little red, mostly the 
white parts; chicken, game, fresh pork, bacon, calf's 
head, ham, eggs. 

* Some authorities say that no meats should be given. 



4 FOOD FOR THE SICK 

Fish. — Fresh whitefish, raw oysters, clams. 

Farinaceous.— Wheaten bread, hominy, rice, toast, 
oatmeal, gruels, arrowroot, tapioca pudding, sago. 

Vegetables. — (In plenty, well cooked.) The green 
sorts, generally spinach, summer or green cabbage, 
turnip tops, mushrooms, celery, salads, rhubarb, 
cresses, lettuce, onions. 

Desserts. — Milk and rice puddings, stewed fruits, 
raw fruits (especially laxative), fruit jelly, oranges, and 
lemons. 

Milk Diet — Beverages. — Weak tea, peptonized 
milk, plenty of pure water \ milk, koumiss, barley water, 
hot water an hour before meals, buttermilk, Bordeaux, 
and seltzer. 

Mineral Waters. — Bethesda, Clysmic, Berkeley, 
Gettysburg, Poland, Highland Springs, Vittel, Wil- 
dungen, The-Zone, Vals, Bath, Proserpine, Bowles. 

MUST AVOID 

Stimulants, soups, fried fish, cooked oysters, beef, 
mutton, corned beef, veal, turkey, hashes, stews, 
made dishes, sauces, spices, potatoes, peas, beans, len- 
tils, pies, pastry, cheese, new breads, cakes, ices, 
sweets, coffee, tobacco, malt liquors. Too much high 
seasoning. 

In children and adolescence it is not necessary nor 
advisable to wholly exclude nitrogenous food, but it 
should be restricted, especially fresh pork, beef, veal, 
lamb, and eggs. The evening meal should be very 
simple, consisting of such food as bread, crackers, 
rice, or porridge, and milk. 



AND HOW TO PREPARE IT. 



ANEMIA OR DEBILITY. 

In these cases a generous nutritious diet is all-im- 
portant. Care must be taken to give only foods that 
can be readily digested, for we must bear in mind the 
disordered state of body functions, and that the 
stomach if imposed upon would soon lose its ability 
to perform perfectly its function. Food should be 
given often, and in small quantities. 

Exercise in the open air, stopping short of fatigue ; 
cold or hot salt baths, rubbing with animal oils, change 
of air, mountain or seaside residence, and all condi- 
tions that render the patient happy and contented 
have their influence for good. 

MAY TAKE 

Soups. — Broths, all kinds. May add macaroni or 
vermicelli. Thick soups. 

Meats. — Chopped or scraped, raw or rare, mixed 
with broths, chocolate or Burgundy and water, or 
made into sandwiches. Ham, broiled bacon well 
cooked, beef juice, mutton, chicken, game, codliver 
oil as food, butter plentifully. 

Fish. — All fresh fish, raw oysters. 

Eggs. — Soft boiled, poached, scrambled, raw beaten 
up with sherry or whisky. 

Farinaceous. — (Give in plenty unless indigestion.) 
Bread, cakes, tapioca, sago, groats, barley, hominjr, 
cracked wheat, graham grits, rolled oats, rolled rye, 
corn meal, malt extracts, macaroni, vermicelli, and 
polenta served with meat gravies. 

Vegetables. — Most kinds, well boiled or as purees, 
except named below. 



6 FOOD FOR THE SICK 

Fats. — Cream, butter, glycerine extracts, and emul- 
sions of bone marrow. 

Desserts. — Sweet fruits, custards, calf's foot jelly, 
fruit, jams, jellies, baked apples, baked pears, prunes, 
marmalade, egg and milk pudding. 

Beverages. — Carbonic water, ozonized water, milk, 
cream, chocolate, cocoa, peptonized milk, malted milk, 
koumiss, kefry. 

Mineral Waters (or their salts). — Poland, High- 
land Springs, Oak Orchard, Richfield, Sharon, White 
Sulphur, Saratoga, Hamburg, Kissingen, Royat, Bath, 
Vichy, Apollinaris, French Lick, Concentrated Pluto. 

Stimulants.— Rich claret, Burgundy, Madeira. 

MUST AVOID 

Pork (fresh), veal, greasy hashes, salt meats (except 
ham), made dishes, thin soups, cabbage, cucumbers, 
turnips, carrots, squash, pickles, spices, pies, pastry, 
pineapples, bananas. 

CONSTIPATION. 

Foods should be given which leave a bulky residue, 
as the passing of this through the intestines stimulates 
peristaltic action. Oils should be used. 

MAY TAKE 

Soups. — Brotns, oyster soup, sorrel soup. 

Fish. — All kinds boiled. White sorts broiled, sar- 
dines in oil. 

Meats. — Most kinds, poultry, game, etc. 

Farinaceous. — Brown or graham bread, ginger 
bread, oatmeal porridge, bran bread, bran pudding, 



AND HOW TO PREPARE IT. 7 

whole meal bread, corn bread, rye bread, wheaten 
grits, and Boston brown bread. 

Vegetables. — Most fresh varieties, well boiled. 
Spinach, boiled onions, brussels sprouts, cauliflower, 
salads with oil, lettuce, asparagus, tomatoes, salsify, 
celery, corn, beans, peas. 

Desserts. — Blackberries, strawberries, huckleber- 
ries, blueberries, figs, prunes, tamarinds, baked apples, 
oranges (on rising), melons, grapes, raisins, stewed 
fruits, apples, peaches, pears, cherries, prunes, hone} 7 
or treacle. Fruits should be eaten between meals; if 
raw fruits disagree, they should be cooked. 

Beverages. — Glass of water, preferred hot, drunk 
on rising (add salt to taste). Pure water in plenty, 
black coffee, lemonade, cocoa, beer, ale, unfermented 
grape juice, cider. 

Mineral Waters (or their salts). — Richfield Springs, 
French Lick (concentrated), Bedford, Saratoga, Hun- 
yadi, Carlsbad, Rubinat, Friedrichshall, Kissingen, 
Villacabras, Puellna, Carabana. 

MUST AVOID 

Stimulants, sweets, puddings made of rice, sago, 
etc., pork, veal, liver, hard boiled eggs, salt meats, salt 
fish, peas, beans, nuts, pineapples, new bread, pastry, 
pickles, cheese, spirituous liquors, milk. 



CHOLERA. 

Little will be said of this condition. Dr. Gatchell 
says, " During the attack no food is required.'' The 
incessant thirst is hard to gratify, as the stomach will 



8 FOOD FOR THE SICK 

seldom tolerate water. When it will not, inject water; 
bits of ice held in the mouth until melted ; milk may 
be injected. 

AFTER THE ATTACK 

No solid foods should be taken until evacuations 
are consistent and fecal. Be careful that a perfect 
process of digestion is going on, as an attack of in- 
digestion, be it ever so slight, may cause a relapse. 

At first only farinaceous foods or milk should be 
given. (See receipts under this head.) 

Gradually the foods mentioned in the diet for diar- 
rhea may be added, but this must be with care. 



DIPHTHERIA. 

Keep the system well up by giving nourishing 
foods : Milk and milk foods, eggs, and others of the 
liquid and semi-solid. Where there is depression, 
stimulants are required, and whisky or brandy may be 
added to food. Black coffee is often of great service 
as a stimulant. 

In cases where patient can not swallow, some 
nutrient enema may be given, and olive oil rubbed 
into the skin, especially over the abdomen ; this may 
be done several times a day. Great care must be 
taken in this last procedure that the patient does not 
" catch cold ; " the rubbing would best be done under 
cover. A general fever diet is suggested 

The quantity of food to be given per rectum must 
be regulated by the age of patient and by the patient 
him or herself. For one-year-old patients, one ounce 
every three hours ; patients from two to five years old, 



AND HOW TO PREPARE IT. Q 

the quantity should range from two to four ounces. 
Care must be taken not to give too much at a feeding, 
for the rectum of a child is more irritable than an 
adult, consequently the food would be expelled if too 
much was introduced. It is best to use a long tube if 
possible. 

See enemata for preparation. 



DIABETES. 

Eliminate all sugar and sugar-forming foods from 
the diet in these cases, and increase the fats and 
albuminoids, as they take the place of the sugars. Of 
course where stomachic or intestinal indigestion is a 
complication, care must be taken in giving fats. The 
physician is often called upon to modify these rules to 
suit the case, as a general idea can only be laid down. 
Drink water freely. Substitute saccharin or sycose 
for sugar. 

MAY TAKE 

Soups.— Soups and broths made out of any kind 
of meat, without vegetables ; consomme of beef, veal, 
chicken, turtle, terrapin, oyster, and clam, all without 
flour; chowder without potatoes, mock-turtle, mul- 
lagatawny, tomato, gumbo fillet. 

Fish. — All kinds, fish roe, lobster, oysters, clams 
(hard part only), terrapin, shrimp, crawfish, soft shell 
crabs. No sauces containing flour. 

Meats. — Preferably fat ; cooked in any way except 
with flour; poultry, calf's head, kidneys, sweetbread, 
ham, sausage, tongue, hash (without potatoes), pigs' 
feet, tripe, all kinds of game (not breaded). 



10 FOOD FOR THE SICK 

Eggs. — In any form. 

Fats. — Olive oil, animal fats and oils, as butter, 
cream, codliver oil, bone marrow. 

Farinaceous. — Gluten bread, gluten gems, gluten 
porridge, fried gluten mush, gluten wafers, gluten 
griddle cakes, almond bread and cakes, charred bread, 
bran cakes, soda bread. May substitute potatoes for 
bread. Substitute gluten for flour in soups and gravies. 

Vegetables. — Truffles, lettuce, romain chicory, cu- 
cumbers, spinach, sorrel, beet tops, dandelions, oyster- 
plant, watercresses, asparagus, mushrooms, all kinds 
of herbs, sauerkraut, string beans, horseradish, celery, 
radishes, sea-kale, vegetable marrow, okra, endives, 
pickles, cucumbers, gherkins, cranberries (allowed by 
some), green fruits, summer squash, onions, leeks, 
cauliflower, and cabbage, cold slaw, kohl, rabi, pars- 
ley, parsnips, egg-plant, artichokes. 

Jellies. — Made of gelatine, calf's foot with wine, 
but unsweetened except with saccharin or sycose, 
coffee jelly, lemon jelly, ivory jelly. 

Desserts. — Cream custard, ice cream sweetened 
with saccharin, sycose or glycerin (very little). In 
cooking acid fruit, neutralize acidity with bicarbonate 
of soda or potash. 

Relishes. — Pickles, radishes, sardines, anchovies, 
caviar, celery, olives. 

Fruits. — If acid (not sweet), gooseberries, red cur- 
rants, sour cherries, raspberries, and strawberries 
(allowed by some) ; sour oranges, lemons, grape fruit, 
sour apples, peaches in brandy without sugar. Musk- 
melon may sometimes be eaten. 

Nuts. — Oily nuts, almonds, walnuts, brazil nuts, 
hazelnuts, filberts, pecans, butternuts, cocoanuts. 



AND HOW TO PREPARE IT. II 

Cheese. — Cream cheese, milk curds. 

Beverages. — Tea and coffee without sugar, butter- 
milk sometimes, skim milk, plain soda, red wine, dry 
sherry, Bass' ale or bitter beer, claret, Burgundy,* sour 
lemon and orange juice with Vichy and a pinch of 
sodium bicarbonate. All in moderation. 

Mineral Waters. — Alkaline and alkaline calcic. 
Saratoga, French Iyick, Waukesha, Bethesda, Poland, 
The-Zone (oxygenated), Highland Springs, London- 
derry Lithia, Buffalo L,ithia, Hodor Lithia, Aquzon, 
Vichy, Carlsbad, Ems, Marienbad. 

MUST AVOID 

Stimulants except those mentioned in beverages, 
sugars or sweets of any kind, starches, liver, wheat 
bread, corn flour, rice, sago, arrowroot, barley, 
oatmeal, tapioca, macaroni, puddings, beet root, sweet 
vegetables, potatoes, carrots, peas, beans, parsnips, 
turnips, all sweet fruits, apples, pears, prunes, plums, 
grapes, oranges, apricots, peaches, dates, watermelon, 
sweet wine, cordials, porter, lager beer, cider, mustard, 
honey, ices, jams, treacle, chestnuts, peanuts. 



DIARRHEA. 

The result of some irritation, direct or indirect, 
along the intestinal tract. If due to improper diet, 
great care should be exercised to correct this. Foods 
which ferment easily and those that leave an undi- 
gested residue should be avoided, as they are ofttimes 
the cause of the irritation. At first only give liquids, 
preferably the milk diet — buttermilk is best, as there 

'••Some authorities object to the giving of tea, coffee, and alcohol. 



12 FOOD FOR THE SICK 

is little danger of fermentation in taking it. Egg 
albumin raw is good. As the patient improves, other 
things may be added as below. 

MAY TAKE 

Soups. — Milk soup, fish, oysters. 

Meats. — Scraped beef or mutton, pounded raw 
meat, sweetbreads, beef juice, liquid peptonoids, part- 
ridge in season. 

Egg's. — Raw white of egg with water, lightly 
boiled, poached. 

Farinaceous. — Crackers, toast, macaroni, rice 
boiled with milk or served with beefsteak gravy, 
arrowroot, tapioca, sago, gruel boiled two or three 
hours, flourball boiled two or three hours with 
milk. May add brandy or port wine to arrowroot or 
gruels. 

Desserts. — Milk foods, milk, eggs, pudding ( not 
sweet), hasty pudding with flour £nd milk. 

Beverages. — Sterilized or Pasteurized milk, skim- 
milk, or milk with lime-water, peptonized milk, strong 
tea, lactic acid water, toast water, rice water, koumiss, 
egg lemonade, buttermilk. 

Mineral Waters (or their salts). — Allegheny 
Springs, Berkeley Springs, The-Zone (oxygenated), 
Bethesda Springs, Gettysburg Springs, Vittel, Wil- 
dungen, White Rock, Bristol, French Lick. 

MUST AVOID 

Stimulants, vegetables, soups, new bread, brown 
and graham bread, oatmeal, fruits cooked or raw, 
fried foods, fish, sugary foods, made dishes, nuts, salt 
meats, veal, pork. 



AND HOW TO PREPARE IT. 1 3 



DYSENTERY. 

This is an ulceration as well as an inflammation of 
the intestinal canal, consequently an exclusive liquid 
diet is required. Milk (preferably predigested) should 
be continued until all signs of intestinal irritation 
have disappeared, then gradually add the foods 
named in the diet for diarrhea. 

Cold drinks have a tendency to increase the colic 
which accompanies this disease. 

FEVERS. 

Malaria and Typhoid will bk treated 
separately. 

Fevers cause great waste of tissue, so we must find 
foods to replace this waste, and at the same time 
assist in the elimination of the products of morbid 
metabolism. 

Mostly liquids must be given, and in small quan- 
tities and often. Milk diet, white of egg, liquid foods, 
cooling drinks ; drinks can usually be borne in large 
quantities. 

Partially digested foods. ( A point — never give 
any thing that can not pass through the meshes of a 
fine sieve. ) Give more in the morning than in the 
evening. The loss of appetite should be respected in 
the acute stage. Utilize periods of remission. 

MAY TAKE 

Soups. — Clear soups thickened with arrowroot, 
well cooked finely ground rice, thoroughly baked 



14 FOOD FOR THE SICK 

wheaten flour, raw meat juice, clam broth, chicken 
broth, vegetable broths, mutton broth, broth with egg, 
broth of gelatine, beef tea, fruit soups made by boil- 
ing fruit (fresh or dried), adding grape sugar, lemon 
peel, etc. 

Egg-s. — Beaten up with water or stimulants ; beaten 
in hot water, a splendid diet. 

Foods. — Peptonized milk, malted milk, Mellin's 
food, Nestle's food, liquid peptonoids, flourball with 
milk, milk toast, arrowroot, Indian meal gruel, oatmeal 
gruel, ground rice, pounded raw meat, oysters; in 
convalescence, meat and calf's foot jellies. 

Beverages. — (Fluids should be sipped.) Skimmed 
milk (one and a half to two and a half quarts in 
twenty-four hours), buttermilk, whey, koumiss, bar- 
ley water, rice water with lemon juice and sugar, 
toast water, jelly water, gum arabic water, plain soda, 
sour lemonade, fruit juices, egg lemonade, eggnog, 
cocoa. Tea and coffee — once a day, except when there 
is insomnia or excessive nervousness. 

Mineral Waters. — Carbonic water, Ozonized water, 
The-Zone, Vichy, Apollinaris, Seltzer, Poland, High- 
land Springs, French Lick. 

Stimulants. — Iyight wines, diluted clarets, and 
beer. In convalescence, liquors in the form of toddy 
punches, between meals two or three times a day, as 
indicated. 

MUST AVOID 

All solid foods until the temperature has remained 
normal for a period of days thought by the attending 
physician sufficient to insure of no relapse. 



AND HOW TO PREPARE IT. 1 5 



GASTRIC CANCER. 

In advanced cases the foods must be wholly liquid 
and concentrated, given in very small quantities (one 
or two teaspoonfuls) at a time frequently. 

When enemata are necessary, full directions should 
be given by the attending physician. 

In Advanced Casks Fed per Mouth. 

Foods. — Meat extracts, buttermilk, pancreatinized 
milk, koumiss, and prepared egg albumin (white). 

It would be better if the diet should consist almost 
entirely of prepared milk. Sour milk (Oppolzer). 

Beverages. — Red wine, dilute whisky and water, 
dry champagne; acidulated drinks (in early stages). 

MUST AVOID. 
Ales, beers, and effervescing waters. 

Substances Available for Rectal Feeding. 

Leuber suggests : One part fresh pancreas to three 
parts of beef; both should be beaten into a pulp, then 
rubbed with warm water until a consistency of paste 
(all fat should have been carefully removed). Inject 
with suitable syringe with wide nozzle. Egg albumin 
is sometimes added. 

Milk. — Pancreatinized milk, when predigestion 
has not been carried too far, is one of the most satis- 
factory foods per rectum. 

Eggs. — Egg albumin (white), predigested by pep- 
togenic or pancreatinized powder ; whites of two eggs 



l6 FOOD FOR THE SICK 

added to peptonized milk to peptone solution or one 
of meat extracts (Ewald). 

Alcohol. — Good whisky, one ounce diluted with 
half of water, is best. Brandy, sherry, or rum with 
water may be given. 

Prescription for Enema {Ewald). 

Beat the whites of two eggs with tablespoonful of 
cold water, and one or two teaspoonfuls of starch 
boiled in 20 per cent glucose solution, a wineglassful 
of claret, and a teaspoonful of peptone solution. 
Mix at temperature below coagulation point of 
albumin. 

For other prescriptions for rectal feeding see 
Enemata. 

GASTRITIS (ACUTE). 

(DYSPEPSIA.) 

Thorough mastication is of the greatest importance 
in this condition. The patient must eat slowly and 
at regular intervals ( punctuality is of great impor- 
tance). Be sure that the last food taken is digested 
before taking more; it is always better to undereat 
than to overeat. The stomach must be rested from 
heavy work, as the digesting of heavy foods. Only a 
small amount of fluids should be taken during a meal 
if solids are to be taken. Abstinence from stimulating 
beverages, condiments, and spices must be observed. 
Physical exercise is of great value ; exercise in open 
air. On rising, cold sponging and vigorous friction of 
body is advisable. The bowels should be kept open 
by laxative foods and liquids. 



AND HOW TO PREPARE IT. \J 

Avoid too much variety at one meal. Some advise 
the taking of meats and vegetables at separate meals. 
Another point to watch is, if fatigued, the patient 
should lie down before and after the meal. 

Avoid taking worries or cares to the table ; keep 
the conversation light and full of laughter. 

MAY TAKE 

Soups. — Purees of tomatoes, asparagus, potatoes, 
and fresh peas ; veal broth. 

Fish. — Oysters, fresh boiled or broiled fish without 
rich sauces, little neck clams. They may be eaten 
with a little fresh butter and salt. 

Meats. — Sweetbreads, broiled steak or chop, ten- 
der roast beef or mutton, chicken roasted or boiled, 
broiled capon, roast partridge, grouse, woodcock, 
plover, prairie chicken, squab. All meats should be 
short-fibered and tender. They need not be very rare. 
Grilling is best method of cooking them. 

Eggs. — In any form, if they are found to agree 
(except hard boiled or fried). They should be 
served with dry toast or stale bread. 

Fats. — In moderation only; butter very thinly 
spread and well rubbed in. Sometimes a thin rasher 
of bacon cooked crisp. Occasionally allowable, cream, 
olive oil. 

Cereals. — Wheaten bread porous, or aerated bread 
at least one day old, stale, or toasted ; dry unsweet- 
ened rusk or zwieback, soda crackers, cracked wheat, 
sago, tapioca, cornmeal, hominy, wheaten grits, 
graham grits, rolled rye, rolled oats (occasionally 
rolled oats and such foods must be eliminated from 
the diet of the dyspeptic on account of irritation pro- 



1 8 FOOD FOR THE SICK 

duced by husk of grain), rice cakes, browned rice. 
Occasionally allowable, macaroni, spaghetti, or rice, 
and some of the prepared foods, as Carnrick's or 
Mellin's. 

Vegetables. — Mealy well-baked potatoes, not too 
young or new ; raw tomatoes, spinach, thoroughly 
boiled onions, very young tender fresh peas, very 
young lima beans, asparagus, stewed celery plant, 
lettuce. 

Fruit. — BaKed or stewed apples or prunes. Oc- 
casionally a little fresh fruit, better if taken between 
meals; oranges, peaches, grape fruit. (See fruits 
forbidden.) 

Beverages. — Weak tea, clear, very hot. (China 
teas are less injurious than Indian.) Black coffee 
without milk or sugar, after dinner ; if it produces 
nervousness or insomnia, it must be discontinued. 
Cocoa ( not chocolate ) , milk and vichy, or milk and 
seltzer. 

Mineral Waters. — Carbonate water, Congress, 
Hathorn, Balston, Kissingen, Apollinaris, Poland, 
Highland Springs, Carabana. Occasionally allowable, 
light, bitter ale and porter, pure wine, weak brandy 
and whisky, claret. 

MUST AVOID 

Rich soup, gravies, and sauces, strong condiments, 
pickles, fresh, soft bread of any kind, hot breads, 
pastry of all kinds, cakes, griddle cakes, doughnuts, 
muffins, sweet tarts, jam, confectionery of every 
kind. Raw vegetables, as celery, radishes, cold slaw, 
heavy, starchy vegetables (all roots and tubes). Fat 
in quantity, all fried and greasy food. Lobsters, 



AND HOW TO PREPARE IT. 19 

crabs, shrimps, salmon, herring. Dried, smoked, cured, 
potted or "deviled" meats, fish and pork in every 
form. Corn beef, veal, goose, and rabbit. Twice 
cooked meats, stews. Cheese of all kinds. Very acid 
and very sweet fruits, nuts, dried fruits in general. 
Strong tea, sour wines, spirituous liquors, except 
mentioned above. Confections of all kinds. The 
excessive use of tobacco in all forms. 



GASTRITIS (CHRONIC). 

When the stomach has arrived at the state of chronic 
inflammation, it must be handled very carefully. The 
following are the general rules suggested to be strictly 
observed : 

The patient must eat slowly, thoroughly masticate 
foods taken, and they must be of the kind easily assimi- 
lated. It is best to give foods in small quantities and 
often during the day, say five or six times a day (8-10 
A. m., 2-4-7 p - M -> sometimes at 10 p. m). 

If solids are given, fluids should be excluded. 
Regular habits must be followed ; out of door exercise 
must be taken systematically. Sponge bathing or 
daily shower-baths must be practiced; this must be 
followed by active friction of the skin. 

MAY TAKE 

Soups. — Beef broths, meat soups thickened with 
arrowroot. Bouillon of white meat. (Note general 
rules.) 

Fish. — Oysters raw, boiled or panned, shredded 
codfish, caviar, fresh fish (if it agrees). 



20 FOOD FOR THE SICK 

Fats. — Butter in very small quantities, cream 
sometimes. 

Meats. — Scraped beef, dried beef cut thin, rare 
steak, lean roast beef, breast of chicken, lean boiled 
ham, lean smoked bacon cooked to crisp, boiled lean 
veal. (Note how meats should be cut.) 

Eggs. — Soft cooked (if they agree). 

Farinaceous. — Arrowroot gruel, cornstarch or 
farina, milk toast, dry bread thoroughly toasted, bread 
crust, plain crackers, zwieback, gruels, sago, ground 
rice, vermicelli, macaroni. Bread from fine white 
wheaten flour is better than coarse brown breads or 
whole meal breads. 

Vegetables. — Potatoes roasted and mealy sometimes 
allowed. 

I>esserts. — Rice pudding, cooked fruit in small 
quantities between meals is allowed (baked apples or 
stewed prunes). 

Beverages. — Milk diluted with lime-water or Vichy, 
Apollinaris, hot or cold, but hot is best. Buttermilk 
in quantities. Tea, coffee, or cocoa in moderation, 
without sugar or milk. Hot Hunyadi water, Fried- 
richshall, bitter water, French Iyick water, Carlsbad 
salts in hot water. Hot Vichy or hot water taken one 
half to three quarters hour before meals. Peptone 
preparations, peptone chocolate. 

Stimulants. — Alcoholics in general should be for- 
bidden. Light Wines, as Hock, Moselle, may be given. 

MUST AVOID 

Rich, stimulating articles, pickles, sauces, spiced 
dishes, sweets, pastry, fried foods, drinking large 
quantities of hot or cold fluids. Fats and oils, fat 



AND HOW TO PREPARE IT. 21 

meats (except above), pork, sausage, solid foods cooked 
in grease, rich gravies. Tough meats and flesh of 
young animals must not be eaten. Saccharin and 
farinaceous food (except above), cabbage, cauliflower, 
legumes, and corn. Hot breads of all kinds, also 
cakes. 



GASTRIC ULCER. 

The diet in gastric ulcer must be managed accord- 
ing to the stages of the disease. Sometimes in the early 
stages of very bad cases the feeding is per rectum; 
for this treatment you are referred to Enemata for 
receipts. 

We will begin with first stage of treatment by the 
stomach : Very small quantities, not exceeding one 
or two teaspoonfuls, should be given at a time. The 
tendency to nausea and vomiting should be noted ; 
should this be intense, it is well to give a sedative 
to allay gastric irritation. The introduction of a 
weak solution of cocaine into the stomach before 
feeding has been recommended in extremely irritable 
cases. 

As the patient improves, gradually increase the 
amount of food given and widen the intervals of 
feeding. The attending physician should add to the 
menu from time to time as he thinks the progress of 
the patient warrants ; but he should be very careful 
not to attempt this too early ; it would be much better 
to restrict the diet beyond the time necessary than to 
increase it too soon, as the stomach is weak and the 
least thing may cause a relapse. 



22 FOOD FOR THE SICK 

FIRST STAGES OF TREATMENT. 

Milk. — Milk in all forms, but should be given in 
the one best borne by patient. Milk thickened with 
flour, peptonized milk gruel, buttermilk, koumiss, mat- 
zoon, ice cream. 

Eggs. — White of egg (raw), beaten, sweetened or 
prepared with sherry. Yolk may be beaten in boiling 
water and added to a tumbler of milk. 

Foods. — Mellin's, Nestle's, Imperial Granum or 
malted milk, meat broths, beef juice, beef albuminoids, 
pancreatinized meats. 

SECOND STAGE. 

Osier Menu. — 8 A. m. — Two hundred centimetres 
of L,eube's meat solution. 12 m. — Three hundred 
centimetres milk gruel or peptonized milk gruel 
made of ordinary flour or arrowroot, to which an equal 
quantity of peptonized milk is added. 4 p. m. — But- 
termilk. 8 p. m. — Gruel. 

IN LESS SERIOUS CASES. 

Meat Preparations. — L,eube's soluble meat with 
milk, or salted meat broths and bread crumbs, meat 
jelly. 

Farinaceous.— Zwieback, dry breadcrumbs, crack- 
er crumbs, soaked in milk. 

After three or four weeks and condition favoring 
— improvement indicated by diminution of pain and 
absence of gastric distress after eating— the following 
may be added in moderation from time to time : Milk 
toast, eggs very lightly cooked, sweetbreads, scraped 
meats, boiled or broiled white meat of chicken, or 



AND HOW TO PREPARE IT. 23 

mutton, or fish. Chicken broths thickened with 
arrowroot or rice or vermicelli, thickened soups to 
which yolk of egg has been added, or crumbled dry 
toast with carefully prepared puree of potato. 

LATER THE FOLLOWING MAY BE ADDED. 

Meats. — Tender rare roast beef or beefsteak ; 
game, like breast of partridge or squab in season. 

Fisli. — Soft part of large oysters (raw or boiled), 
fresh fish boiled, as bass, sole, whiting. 

Farinaceous. — Rice pudding, bread and milk pud- 
ding, tapioca, sago, farina, and cornstarch. 

Fruits. — Orange, lemon, and peach, juice only 
allowed. 

Beverages. — Carlsbad water to neutralize the acid- 
ity of the stomach (Von Zineissen). 

MUST AVOID. 

Gruels made from coarse cereals, coarse bread or 
groats, vegetables having tough outside covering, like 
peas, corn, and beans. Aerated waters (irritating to 
ulcer). 

GENITO-URINARY TRACT. 
Inflammation. 

The diet in this condition generally consists in 
avoiding stimulating food, and the drinking of bland 
diluents. In very severe cases of acute inflammations 
of the tract, milk diet followed by a light farinaceous 
diet is suggested. Alcohol in all its forms must be 
avoided. Meal hours should be regular. Large quan- 
tities of water should be taken. Keep the bowels open. 



24 FOOD FOR THE SICK 

In an ordinary case of urethritis the following 
table may be followed : 

MAY TAKE 

Soups. — Beef broth, mutton broth, meat soups 
thickened with arrowroot, bouillon of white meat. 

Fish. — Oysters raw, boiled, or panned ; fresh fish 
(not fried). 

Fats. — Butter should be taken only in small quan- 
tities. 

Meats, — Rare steak and roast beef, white meat of 
fowl, scraped beef, dried beef, lean boiled ham. 

Eggs.— Soft cooked. 

Farinaceous. — Light foods of this variety, dry 
bread, toast plain or with milk, zwieback, crackers, 
bread crusts. 

Vegetables. — Most kinds, if fresh and well cooked. 

Note. — Asparagus and tomatoes should not be 
taken, as they in many cases render the urine irri- 
tating. 

Dessert. — Of the farinaceous kind only. Cooked 
fruits may be given. 

Beverages. — Milk diluted with lime-water, Vichy 
or Apollinaris ; buttermilk in quantities. Large quan- 
tities of water should be taken to dilute the urine; 
Lithia water, Hunyadi, Friedrichshall, bitter water, 
concentrated Pluto, Carlsbad waters should be taken. 

MUST AVOID 

All stimulants, stimulating and highly seasoned 
foods. 



AND HOW TO PREPARE IT. 2|> 



GOUT AND RHEUMATISM. 

In this condition the diet should be liberal, 
yet not stimulating. Animal foods should be taken 
in moderation. All foods such as starches, sugars, 
fats, and fermented liquors have a tendency to 
produce an acid in the tissues, therefore must be 
avoided. 

These two conditions are generally considered 
to be influenced by climate, age, and heredity, and 
disturbed metabolism brought about by improper 
diet, defective oxidation combined with imperfect 
elimination of waste products. Good digestion is im- 
portant. Have patients eat slowly, thoroughly mas- 
ticate food, and take the foods that agree with them. 

MAY TAKE 

Soups. — Clear soups, vegetable soups, broths. 

Fish. — Fresh fish, raw oysters (not fried). 

Meats. — (To be taken once a day only, white kinds 
mostly.) Mutton, chicken, sweetbreads, pigeon, brains, 
pigs' feet, venison. 

Eggs. — (In moderation.) White of eggs, raw. 

Farinaceous. — Graham and wheaten bread toasted, 
macaroni, stale bread, bread from whole wheat, rye 
bread, milk toast, rice, zwieback, graham gems, gra- 
ham flakes, rye gems, crackers, hominy. 

Vegetables. — (Fresh green varieties.) Celery, 
lettuce, watercress, cucumbers, cabbage, and other 
salads, young peas, string beans, spinach, lima beans, 
asparagus. 



26 FOOD FOR THE SICK 

Desserts. — Oranges, lemons, cranberries, apricots, 
pears, peaches, blanc mange, ices (not after meals), 
stewed or roasted fruit. 

Fresh Fruits. — Those which contain acids, raw 
unpeeled apples in large quantities. 

Beverages. — Water plentifully, plain soda, milk, 
buttermilk, weak tea or coffee (no sugar), toast water, 
lime juice, lemonade. 

Mineral Waters — (or their salts) . Saratoga, Berke- 
ley, Hot Springs, Va., Lithia waters, French Lick, 
Bethesda, Carlsbad, Friedrichshall, Puellna, Villaca- 
bras, Marienbad, The-Zone (oxygenated), Carabana. 

Stimulants. — Moselle, light Hock, Bordeaux, in 
small quantities and diluted. 

ABSOLUTELY FORBIDDEN. 
Malt liquors, sweet wines, champagne, and spirits. 

MUST AVOID 

Rich soups, hard boiled eggs, fried and made dishes, 
entrees, pickles, spices, veal, turkey, duck, goose, sal- 
mon, lobster, crab; preserved, dried, and salt meats; 
salt fish, pickle pork, asparagus, old peas, old beans, 
tomatoes, mushrooms, truffles, dried fruit, preserves, 
pies, pastry, rich puddings, patties, new bread, cheese, 
sweets, omelettes, sweet wines, rhubarb, cider, fer- 
mented drinks, beer, lean meat, raw meat minced, 
beef tea, predigested saccharin foods, sweet fruits. 

In young strumous children, after three or five 
years, requiring large proportions of fats, bread and 
butter, fat bacon, baked potatoes with butter. Pud- 
dings of bread, rice, sago (but not of raw flour). No 
sweets. 



AND HOW TO PREPARE IT. 2J 

LIVER AND BILE PASSAGES.* 

Diseases. 

Foods digested in the stomach should be given. 

Meats. — Preferably white kinds, fish, etc. No 
animal fats. 

Vegetables. — Containing little starch or sugar, 
those containing benzoates and salicylates, as spinach, 
watercresses, lettuce, etc. The latter promote the 
fluidity of the bile and assist elimination. 

Milk. — Skimmed. 

Egg's. — Raw or soft poached. 

Vegetable Fats. — As nuts containing oil. 

Breads. — Toasted breads, bread from whole wheat 
flour, water-mill cornmeal, almond flour. 

Drinks. — Hot acid drinks before meals (water 
flavored with lemon, orange, etc.). 

MUST AVOID 

Animal fats, sugar, starches (unless they have been 
converted into dextrine). 

Oatmeal, potatoes, dried beans or peas, bananas, 
tainted meats, old cheese, overripe fruits. 

MALARIAL FEVER. 

In ordinary cases of this type of fevers, where the 
digestive tract is not involved, a strengthening diet 
of solid food seldom results injuriously ; that is, if 
given between paroxysms. 

Anemia, which accompanies malaria, due to the 
destruction of the red blood corpuscle, requires the 

♦Prepared by Dr. R. A. Bate, of Louisville, Ky. 



28 FOOD FOR THE SICK 

regenerating or building up of this important blood 
element ; so the red meats are essential. Care must 
be taken that too strong demands are not made on the 
digestive tract. 

In the more aggravated type of fever, where the 
patient's system is completely depleted, no solid foods 
should be given. 

Koumiss, malted milk, plain milk, cream in small 
quantities, minute doses of stimulant with some 
liquid nourishment. 

After First Few Days to a Week 
Peptonized meat jellies, etc. Should diarrhea show 
itself, these foods must be discontinued, as they are 
causing irritation of the tract. 

Generally, chicken (white meat), tender beef (rare), 
and sweetbreads may be given after a period of two 
weeks, all other things being favorable ; later this may 
be added to until the normal has been reached. 



OBESITY. 

The patient must avoid starches; as far as is 
possible, sugars should be eliminated from the diet 
altogether; other fat-forming foods must be taken 
only in very small quantities. A certain amount of 
fat with food is necessary. 

Ebstein, Dujardin-Beaumetz, and S. Weir Mitchell 
suggest a scheme of meals which I will give here : 

Breakfast {Ebstein). 
One cup of black tea. 
Two ounces buttered toast. 



AND HOW TO PREPARE IT. 29 

Dinner (at noon). 

Shinbone soup. 

Four to six ounces of well-boiled or roasted fat 
meat with gravy. 

Peas, beans, cabbage, in moderation. 

Salads, fresh fruits, or dried fruits with sugar. 

Moderate amount of black tea and light wine. 

Suppkr. 

One cup of black tea. 

One egg or fish (may substitute ham or other fac 
meat). 

One ounce of well-buttered bread. 
A little cheese and fresh fruit. 

Breakfast (Duj ardin-Beaumetz). 

Bread crust, three fourths of an ounce. 
Cold meat, one and a half ounces. 
One cup weak tea, without sugar. 

Luncheon. 

Bread, one and a half ounces. 
Meat, three ounces, or two eggs. 
Fresh vegetables, three ounces. 
Salads, cheese, one half ounce. 
Fruit to taste. 

Dinner (in the evening, no soup). 

Similar to lunch, plus bread one and three-fourths 
ounces, meat three ounces. 



30 FOOD FOR THE SICK 

S. Weir Mitchell. 

Milk, eight ounces, and one. egg every three hours 
(when awake), for twenty days ; no other food or drink ; 
then gradually enlarge dietary. The following should 
be adhered to strictly if results are expected. Active 
and passive muscular exercise must be indulged in 
frequently. 

MAY TAKE 

Soups. — (Best none at all.) Very little chicken 
broth, oyster soup, clam broth, thin beef tea. 

Fish. — All kinds except salmon and bluefish. 
Anchovies or red herring in salt varieties, only as a 
relish. 

Meats. — Once a day only. Plain meats of any 
kind except pork, rejecting fat and skin. 

Eggs. — Boiled and poached. 

Farinaceous. — A limited amount of dry toast, 
gluten biscuit, beaten biscuit, zwieback, vienna rolls, 
soup sticks, crusts, graham gems, hoecakes. 

Vegetables. — (Fresh) — Asparagus, celery, cresses, 
cauliflower, greens, spinach, lettuce, white cabbage, 
tomatoes, raddish, very little if any potatoes, salad, 
olives. 

Dessert. — Grapes, oranges, cherries, apples, 
peaches, berries, acid fruits. 

Beverages. — Limited quantity of water, tea, coffee 
(no sugar or milk), light wine diluted with Vichy. 

Mineral Waters (or their salts). — Avon Springs, 
Richfield Springs, Ozonate Lithia, Londonderry 
Lithia, Carabana, The-Zone, Carlsbad, Friedrichshall, 
Rubinat, Puellna, Hunyadi, Pluto concentrated, 
unsweetened lemonade. 



AND HOW TO PREPARE IT. 3 1 

MUST AVOID 
Fats in excess, beverages in excess, thick soups, 
salmon, bluefish, eels, salt fish, pork, sausage, spices, 
hominy, oatmeal, macaroni, potatoes, parsnips, tur- 
nips, carrots, beet-root, rice, currants, puddings, 
pies, cakes, sweets, milk, sugar, malt and spirituous 
liquors. Made dishes or pastry. 

POISONING BY STRONG ACIDS AND 
ALKALIES. 

It must be remembered that in these cases the 
mucous membrane of the stomach is damaged, and in 
some cases almost destroyed. When the patient is 
allowed food it must be of the lightest kind, at first 
farinaceous and jelly water; later, meat teas; egg 
albumen is an ideal food ; milk and food preparations 
may be added, but this must be done gradually. As 
the patient progresses, more substantial foods may be 
given. In extreme cases rectal feeding has to be 
resorted to. 

PREGNANCY. 

The diet should be nutritious, avoiding all sweets, 
pastry, made dishes. Give foods such as form bone 
and muscle to repair the waste going on in the mother 
and build up the child. If the morning sickness pre- 
sents itself, the patient should remain in bed until 
after a cup of cocoa, coffee, glass of milk or cup of 
broth has been taken and digested ; a biscuit may be 
taken with the drink. Chicken-gizzard tea is often of 
value in these cases. Dry solid food like popcorn is 
often retained when all other foods are rejected. 



32 FOOD FOR THE SICK 



PYEMIA AND SEPTICEMIA. 

In all septic conditions the diet must be as nutri- 
tious as possible. Alcoholic stimulation must be 
freely induced ; so suggested by the various authors 
on the condition. The diet for fevers in general is 
suggested in the early stages, afterward the diet as in 
tuberculosis, as the system needs building material. 



PNEUMONIA. 

A light diet should be given, so as not to excite 
coughing. You should guard against vomiting. Egg 
albumen, meat juices, milk, whey, may be given ; but 
starchy and sweet food must be withheld. Cold 
drinks of plain or aerated water may be given in large 
quantities. When the temperature is again normal, 
and signs of commencing disappearance of exudation 
are apparent, the diet may be added to slowly, such as 
scraped beef, soft cooked eggs, etc., until the normal 
has been reached. Stimulating drinks, as eggnog, 
wine whey, etc., are indicated throughout the disease. 



RICKETS. 

A disease the result of imperfect nutrition, and 
must, like consumption, be treated with a generous 
diet of fat, muscle, and particularly bone-forming 
food, as eggs, cereals (whole grain), fish, etc. 



AND HOW TO PREPARE IT. 33 



SCARLET FEVER. 

While the fever lasts the diet should be strictly 
fluid. Milk, effervescing waters (Seltzer, Apollinaris), 
barley water, orange and lemon juice in Vichy. 

Plain vanilla ice cream can be given in mild 
cases. 

If fever is high, food must be given every hour. 
If there be severe gastric complication, some of the 
predigested forms of milk should be used. 

In convalescence the diet should be controlled for 
two or three weeks. 

At first they may have rice pudding, cornstarch, 
farina, crackers, sago with cream, milk toast, cream 
toast, beef jelly, blanc mange, wine jelly, baked 
custard, baked apples, stewed prunes. In resuming 
animal diet, it should be done gradually ; eggs, fish, 
and oysters should be given before meats. 



SCURVY (INFANTILE). 

Scurvy in infants most frequently occurs between 
the ages of nine and eighteen months. It is a disease 
of malnutrition, consequently the diet is an important 
factor in the treatment. 

Writers of note tell us that the chief causes for 
scurvy are poor human or cow's milk, improperly 
modified good cow's milk, proprietary foods, condensed 
and sterilized milk. A lack of cereals, raw foods, 
n.eat, fruit juices, etc., in variety and quantity suitable 
to the age of infant would be next in importance as a 
causation of this condition. The treatment is gener- 



34 FOOD FOR THE SICK 

ally very simple. Patent and proprietary foods must 
be prohibited ; we must now supply, in absence of 
good mother's milk, a food properly modified, according 
to age and state of child, to take its place. 

Dr. Jacoby in the Medical News suggested the 
following diet for a child aged eleven to fourteen 
months : 

Robinson's prepared barley well cooked with water, 
and as thick as rich milk, and the best cow's milk, 
unsterilized or raw, in equal parts, with two teaspoon- 
fuls of pure cream, two teaspoonfuls of lime-water, 
and one-half teaspoonful of the best granulated sugar 
at each feeding. The child should be fed about once 
in two to three hours, depending upon the quantity 
it can take and retain at each feeding. After the 
second week increase the proportion of milk to two 
thirds, and barley or oatmeal water and the rest of the 
mixture together making one third. From the first 
give the juice of two medium-sized, choice, sweet 
oranges or one sweetened lemon each day in teaspoon- 
ful doses, with sugar, and as much water then and 
between feedings as desired. Also give two to four 
teaspoonfuls of beef juice twice a day, freshly pre- 
pared as follows : Take a small piece of "top sirloin," 
sear it quickly first on one and then on the other side, 
and then broil it over a bed of live coals until the juice 
begins to run. Then score it with a hot knife, squeeze 
it with a hot lemon-squeezer into a hot saucer, and 
add a pinch of salt and serve with a hot spoon as it 
cools down sufficiently to be fed to the baby without 
burning the mouth. 



AND HOW TO PREPARE IT. 35 



SMALLPOX. 

Milk, milk preparations, and broths of all kinds 
(provided they do not disturb digestion) are allowed. 
Cold drinks are freely given. Barley water, etc., are 
allowed. As the patient improves, add, with great 
caution, first the semi-solid foods, then the solid foods. 

SUNSTROKES AND HEAT 
EXHAUSTION. 

During convalescence the food should be of a very 
light but nutritious kind. Milk and milk preparations ; t 
predigested foods. Meat teas and broths. Eggs, raw 
and lightly cooked. Meats, beef and lamb cooked rare. 

Be guided by the condition of the patient in the 
adding of other heavier foods. 

TUBERCULOSIS. 

The tendency of this disease is to tear down tissue; 
then the important point to keep in mind in the 
dietetic treatment is building up ; consequently nour- 
ishing foods easily digested and readily assimilated 
must be given. Milk, fresh meats* (cooked rare), eggs, 
oils, vegetable and animal, can not be too strongly 
recommended, provided the digestive apparatus will 
tolerate them. Have patient eat as much as can pos- 
sibly be digested, and insist on fatty and nitrogenous 
foods if they can be borne. Be sure and have patient 
take food between meals and on retiring. It would 
be well to have meal hours three hours apart. 

* An exclusive meat diet has recently been suggested, since lithemic 
individuals ^usually meat eaters; never have tuberculosis. 



36 FOOD FOR THE SICK 

MAY TAKE 

Soups* — Purees of peas, beans, tomatoes, celery 
with meat extracts, peptonoids added. Bouillon, clam, 
chicken and mutton broth, barley, rice, beef juice and 
tea, oyster soup, turtle soup. 

Fish. — P'resh fish of all kinds, boiled or broiled, 
(never fried), oysters or clams raw, roasted, or boiled, 
the soft parts only. 

Meats. — Beef raw, seasoned with herbs, underdone, 
scraped or pounded roast mutton, lamb chops, poultry, 
game, bacon, ham, sweetbreads, albuminoids, beef 
juice, liquid peptonoids. Beef and mutton should 
predominate. Meats should be lightly cooked. 

Farinaceous. — Wheat bread, Indian meal bread 
with plenty of butter, malt extracts, rice, oatmeal, 
corn mush, farina, wheaten grits ; germea with cream 
or sugar if it agrees, if not, with lemon. 

Eggs. — Raw (in irritated condition of larnyx) beat 
with milk, whisky or sherry; lightly cooked in hot 
water, scrambled, or omelet lightly made. 

Vegetables. — Onions, tomatoes, string beans, spin- 
ach, asparagus, lettuce, cresses, celery, greens, peas, 
rice well cooked. 

Fats and Oils. — Crisp fat bacon, eggs (yolks), but- 
ter, cream, olives, and codliver oil, pancreatin, or 
pancreatic emulsions. 

Desserts. — Tapioca and sago pudding, farina, float- 
ing island, custards, all fruits, cheese, butter-scotch. 

Fruits. — Succulent, baked or stewed apples, with 
cream. 

Beverages. — Matzoon, buttermilk, milk punch, 
lemonade, orange water, tea, coffee, ozonized water, 



AND HOW TO PREPARE IT. 37 

carbonized water, oxygenated water (The-Zone), hot 
water, and hot Vichy water (one pint an hour before 
meals), ginger ale, malt preparations, milk, cream, 
koumiss, cocoa, chocolate. 

Mineral Waters. — Alkaline, iron, and sulphur, 
Oak Orchard Springs, Richfield Springs, Lower Blue 
Lick, Green Brier, White Sulphur Springs, Red Sul- 
phur Springs, Aix La Chapelle, Hamburg, Farnzens- 
bad, Cheltenham, French Lick. 

Stimulants. — Beer, stout, porter, claret, Burgundy, 
light Hungarian, Italian or Greek wines, tokay with 
cocoa. When hectic fever is high and exhausting, 
and pulse feeble and rapid, it is well to give, in advanced 
cases, three to four and up (seldom higher than eight) 
ounces of whisky, brandy, or rum. 

MUST AVOID 

Sweet wines, sherry, port, Madeira, and cham- 
pagne. The excessive use of farinaceous, sugary or 
starchy foods, except as specified above ; pork, veal, 
hashes, salt fish, lobster, bluefish, turnips, beets, 
potatoes, cucumbers, cabbage, parsnips, carrots, maca- 
roni, spaghetti, arrowroot, cornstarch, hot bread and 
cake, all fried foods ', made dishes, gravies, sweets, pies, 
and pastry. 

TYPHOID. 

The treatment of typhoid depends largely on good 
nursing and careful diet. In this, like all fevers, there 
is rapid waste which must be replaced. Understand- 
ing the pathology of the disease, you will at once see 
the importance of a carefully selected diet, applied in 



38 FOOD FOR THE SICK 

the most strict sense. In selecting food in typhoid 
fever, we must bear in mind the irritated and ulcer- 
ated condition of the intestine, and select such as 
lessens the danger of mechanical irritation. 

Milk is spoken of by many as the ideal diet in 
typhoid, yet milk may become an important factor in 
the mechanical irritation to be avoided, for upon its 
entrance to the stomach it at once becomes almost 
solid, and these large firm curds are likely to become 
as irritating to the ulcerated surface over which they 
must pass as starchy foods, sometimes more so. 

Buttermilk at the present time is much used as a 
diet in typhoid, and with much success. It contains 
the necessary elements of food, albumin, casein (finely 
coagulated), salts, water, and sugar, the fat being re- 
moved in the churning process. Patients who can 
not take fresh milk can thoroughly digest buttermilk. 
It is wholesome, and has great diuretic properties. It 
should always be taken fresh. Care must be taken 
not to administer it too long alone, as it can not be 
depended upon exclusively for a long time. 

Keep up good stomachic digestion throughout the 
disease, as the thorough digestion of food before it 
enters the intestines insures the lessened cause of fear 
of irritation. Examine the stools frequently, and if 
there be curds look to your diet. The quantity to be 
taken must be regulated by the age and size of the 
patient, and upon the digestive powers ; there is great 
danger of overfeeding. If the abdomen becomes hard 
and the stools show fat and casein, you may know there 
is something wrong in the digestive tract which neces- 
sitates a change of food or a reduction of quantity. 
Again, if the patient shows good digestion, and in the 



AND HOW TO PREPARE IT. 39 

early stages of the fever emaciation, the quantity of 
food must be increased, as there is a lack in quantity 
to supply waste going on in the tissue. Most authors 
agree that from two and a half to three and a half 
ounces every two or three hours is the amount 
required. Thompson says this estimate for uncom- 
plicated cases is too low. 

Milk may be given at times, treated as follows : Raw, 
boiled, diluted with plain water, lime-water, barley 
water, Vichy, Seltzer, Apollinaris, or it may be pan- 
creatinized. Gelatin and gum arabic water may be 
added to dilute it. To disguise the taste, coffee and 
cocoa or a small quantity of pure fruit syrups may be 
added. Milk should always be boiled if diarrhea be 
present. Peptonized or pancreatinized milk is best 
if there be vomiting; if vomiting presists, matzoon, 
kefir, or koumiss may be given for a short time. The 
diet may be changed for a day or two at a time to 
animal broths, as chicken, beef, mutton, clam, etc., or 
the light farinaceous foods, as gruels, custards, egg- 
nog, Mellin's or Nestle's Foods, junket, and cream. 
Egg albumen, bread jelly, calf's foot jelly are given. 
(See receipts for preparation of all above.) 

During the period of liquid foods it is an excellent 
plan to allow the patient to chew some good brand of 
chewing gum ; it gives the muscles of mastication 
something to do, and is a relief to the patient ; it also 
produces a flow of saliva. 

IN THIRST— Mild acidulated beverages will 
give relief; the juice of orange or lemon in many 
cases will do no harm. Cool water should be given 
in abundance, as it is necessary to wash out the waste. 
Ice in excess seems to increase thirst. Water should 



40 FOOD FOR THE SICK 

not be given too near the time of feeding, on account 
of it diluting the gastric juices. 

ALCOHOL. — Hungarian wines, claret, port, sherry, 
and Malaga may be given as stimulants along with 
whisky and brandy as needed ; they may be diluted 
with milk, soda, or seltzer water. If there be vomit- 
ing, dry champagne is found to give relief. 

During the convalescent period a little alcohol 
should always be given with the food. 

I here give a table of foods ( by Thompson in his 
Practical Dietetics ) to be given for the first ten days 
of convalescence : 

First Day. — Chicken broth thickened with thor- 
oughly boiled rice, milk or cream toast, once only 
during the day. 

Second Day. — Junket, mutton broth, and bread 
crumbs, milk toast. A piece of tender steak may be 
chewed but not swallowed. 

Third Day. — A small scraped beef sandwich at 
noon. A soft cooked egg or baked custard for sup- 
per. 

Fourth Day. — The soft part of three or four oys- 
ters, meat broth thickened with beaten egg, cream 
toast. Rice pudding or blanc mange and whipped 
cream or Bavarian cream. 

Fifth Day.— Scraped beef sandwich, a tender sweet- 
bread, bread and milk, a poached egg, calf's foot jelly. 

Sixth Day. — Mush and milk, scrambled eggs, 
chicken jelly, bread and butter. 

Seventh Day. — A small piece of tenderloin steak, or 
a little breast of boiled chicken, bread and butter, 
boiled rice, wine jelly, sponge cake, and whipped 
cream. 



AND HOW TO PREPARE IT. 41 

Eighth Day. — A slice of tender rare roast beef, a 
thoroughly baked mealy potato served with butter or 
mashed with cream. Other foods as before. 

Ninth Day. — A little broiled fresh fish for break- 
fast, beefsteak at dinner. Rice, macaroni, eggs, sago, 
rice or milk pudding, a baked apple. 

Te?ith Day. — Mush and milk, a squab, breast of 
partridge or roast chicken. Other foods as before. 

The above may be given after the fever subsides. 
It is well to continue milk diet until it is gradually 
replaced by solid food. If the fever should rise above 
ioo°, go back to liquid diet. Sometimes there is a 
"starvation fever" ; if this is present, the patient will 
be emaciated and is in need of strengthing foods, 
which should be given as rapidly as possible. 



WHOOPING COUGH. 

When paroxysms of coughing give rise to vomiting 
through their severity, sometimes it will be found that 
this cough is irritated by taking foods not easy of 
assimilation. In these cases it is best to give food 
often at regular intervals and in small quantities. 
Partially digested milk preparations, farinaceous foods 
malted, cream toast, egg raw and soft cooked. Stim- 
ulants, as eggnog, albumen of egg in sherry. In bad 
cases sometimes nutrient enema is required. 



42 FOOD FOR THE SICK 

DIET IN NERVE DISEASES. 

(A. W. HURTER, A. M., M. D .*) 



CEREBRAL APOPLEXY. 

Soups, Liebig's Food, beef juice, panopepton, pre- 
digested milk are the common and most indispensable 
articles of diet to be used, as foods of semi-solid or 
solid nature are absolutely contra-indicated in the low- 
ered vitality superinduced by the acute condition of 

this disease. 

CHOREA. 

Here the diet should be nutritious and easily assim- 
ilated, and contain plenty of fatty matters in the form 
of cream and butter. 

EPILEPSY— GRAND MAL ; PETIT MAL. 

Milk, fish, green vegetables, and suitable fruits, 
with a small amount of starchy stuffs, but it is incum- 
bent upon the patient to dispense with meats as much 
as possible, as they only serve to increase, after diges- 
tion, the explosive states of the cortical cells in the 

brain. 

GOITRE, EXOPHTHALMIC. 

Learned authorities in this country as well as con- 
tinental Europe have agreed upon a regimen of diet 
consisting of careful tonic upbuilding, easily digested 
food particles. Eggs, toast, whey, junket. Carlsbad 
water to neutralize stomach acidity. Rare beef, fish, 
and soups head the list, avoiding all fatty and starchy 
elements. 

* Department of Nervous Diseases, New York Polyclinic Hospital and 
School. 



AND HOW TO PREPARE IT. 43 

HYSTERIA. 

In the profound bedridden and paralytic forms of 
hysteria the Weir-Mitchell rest cure and diet menu 
stands pre-eminently first. This consists of keeping 
patient in recumbent position in a good bed; the 
diet to be, at first, entirely of milk, four ounces every 
two hours. Skimmed milk is the best; it may be 
diluted in the various ways, or be peptonized. After 
a week or ten days this may be added to, as a chop 
and a cup of cocoa or coffee, with toast or biscuit at 
midday. As the patient recovers, the diet may be 
increased 

MULTIPLE NEURITIS. 

In the alcoholic and fermentative forms of this well- 
known complaint the physician should always impress 
upon the patient the necessity of using a bland 
restricted diet. 

MELANCHOLIA AND MANIA. 

In all varieties of these two mental conditions 
great improvement often follows upon a determined 
plan of overfeeding by the physician, six cups of cus- 
tards, six pints of milk, rolls of chopped meat being 
the daily dietary in all asylums of recognized worth. 

NEURASTHENIA. 

Dana writes : " The diet of neurasthenics, accord- 
ing to the views of most American physicians, should 
be chiefly a nitrogenous one, and my directions are 
that the patient can eat meats, fish, eggs, green vege- 
tables, and fruits." 



44 FOOD FOR THE SICK 

Milk can be given where it is tolerated. In some 
lithemic patients the best results are obtained by 
almost entirely eliminating meat from the diet, and 
substituting milk, vegetables, and fruits. 

As a general rule tea, coffee, tobacco, and stimulants 
of all kinds must be avoided. 

Good digestion is important, and as a fixed table I 
think none would answer the purpose in the general 
run of cases better than the one in gastritis. 

NEURALGIA— HEADACHE ; MIGRAINE. 

The auto-intoxic, gastric, hepatic, and intestinal 
forms must be rectified by the elimination from the 
diet-table of, carbohydrates, jand the administration, 
on the other ''hand, of nitrogenous foodstuffs. 

TRI-FACIAL NEURALGIA— TIC DOULOUREUX. 

Mastication provokes the pains, and the food must 
necessarily be liquid in character. 

TETANUS AND HYDROPHOBIA. 

In these affections the regular routine rectal diet 
becomes imperative as the disease progresses. 



AND HOW TO PREPARE IT. 45 

AFTER SURGICAL OPERATIONS. 



DIET AFTER ABDOMINAL SECTION.* 

During the first forty -eight hours nothing whatever 
is given the patient except water, and this is withheld 
for twelve hours, or until the anesthesia nausea passes 
away.f 

At the beginning of the third day a purgative is 
administered, either a saline or one-grain doses of 
calomel every hour until four grains are taken. The 
action of the bowels is aided by enemata. As soon as 
the bowels have been moved, the patient receives 
from one to two ounces of clear chicken broth or but- 
termilk, as individual taste may indicate. This is 
given in small quantities, gradually increased, every 
two or three hours. 

On the fourth day semi-solid food is given, and after 
that day the usual diet of the house. 

DIET IN GENERAL SURGERY. 

About the same rules are applied to diet in general 
surgery as those in abdominal surgery, excepting that 
the care as to the time of first giving of food after 
operation need not be so closely followed. 

Dr. Vancet suggests buttermilk as the ideal food ; 
egg albumin, broth, meat jellies, etc., to follow until 
regular diet has been resumed. 

♦Prepared by Lewis S. McMurtry, A. M., M.D., Professor of Gynecology 
and Abdominal Surgery in Hospital College of Medicine, Louisville, Ky. 

t If the patient craves water soon after the operation the mouth may 
be Sponged out. When water is allowed it must be in very small quanti- 
ties at nrst. If thirst be very in tense, a pint of warm water maybe thrown 
into the rectum. 

% Dr. Ap Morgan Vance, Louisville, Ky. 



46 FOOD FOR THE SICK 

DIET AFTER OPERATIONS ON THE FACE. 

For the first twelve hours after operations on face, 
neck, in the oral cavity or throat, nothing should be 
given but water, and this in very small quantities. 
After this time has elapsed, liquid food may be given, 
the administration of same to extend over a period of 
at least three days, or until we are positive we have 
a union firm enough not to be affected by effects of 
mastication or deglutition ; continue a semi-solid food 
for a few days longer, when the patient may be placed 
on the regular house diet. 

After operations on the eye a liquid diet should be 
given for from thirty-six to forty-eight hours, this fol- 
lowed by the regular house diet. 



METHODS OF COOKING. 



The methods of cooking ordinarily used are roast- 
ing, baking, boiling, simmering, stewing, broiling, 
frying, and sautering. 

Roasting — Is a process by which a substance is 
cooked by the direct heat of a fire without the inter- 
position of utensils, and generally in the open air. 
This method is seldom used at present, baking being 
substituted for it. 

Baking — Is that process by which a substance is 
cooked by heat in an oven, the temperature of which 
should be about 400 F. (in most articles). 

This of all cooking requires the greatest of care 
and constant attention in detail. In baking meats, 
you should at short intervals baste the article cook- 
ing with its own dripping, which collects in the pan. 
This allows some of the juices to be taken up, and 
also prevents a hard crust from forming on the 
outside. 

Boiling — Is the most abused of all methods of 
cooking. To boil properly, the fire should be clear, 
and after the boiling has commenced the vessel should 
be separated from the direct heat by the interposition 
of stove covers, so that the liquid shall only have a 
very gentle, regular movement, with slow steam gen- 



48 FOOD FOR THE SICK 

eration; this, of course, gives slow evaporation, con- 
sequently the aroma is saved. Rapid boiling should 
be avoided. 

Simmering — Is to boil slowly. (In most cases 
this is the proper way to boil.) 

Stewing* — Is that process by which the substance 
is placed in a small portion of fluid and cooked by 
slow boiling or simmering. 

Broiling- or Grilling — Is that process by which 
the substance is acted upon by the direct heat of the 
fire, with only the interposition of a gridiron. To 
broil, the fire should be bright and entirely free from 
smoke. 

It is preferable to broil before a fire rather than 
over it. In the former way the juices may be saved. 
If meat be broiled over a fire, these juices fall into 
the fire and ignite, giving a smoky flavor. The sub- 
stance being broiled should be turned frequently, so 
that it may be cooked evenly. 

Frying — Is in the true sense boiling in fat. This 
is the least wholesome of all kinds of cooking. To 
fry, the temperature of the fat should be raised to 
400 F. If a substance is fried at this temperature it 
can not absorb, for the moment it is dropped into the 
fat the intense heat of same closes the pores. 

Sautering — Is that process by which a substance 
is cooked in a frying-pan or skillet with just enough 
fat to cover the bottom of pan. The fat must be hot. 



AND HOW TO PREPARE IT. 49 



MEAT TEA, SOUPS, AND BROTHS. 

In cooking meats there are two objects which we 
should have constantly in view : either to retain or 
extract the juices which contain the substances that 
are of the greatest value as food. 

In the preparation of soups, broths, and meat teas, 
the object is to extract from the meat as much of these 
nutrient juices as is possible. If boiling or hot 
water is used it will coagulate the albumin on the 
surface of the meat, and so retain the nutrient qual- 
ities within the meat. Then you can readily see cold 
water should be used. 

Take uncooked meat, remove all fat and skin, and 
shred meat by one of the various methods; add to 
this bone that has been thoroughly mashed or broken 
(the marrow within the bone contains much nutri- 
ment) ; now add cold water (the water should be soft) 
and a little salt ; let this stand for an hour or more, 
when the water will be found to have turned red and 
the meat gray. This then should be placed in a jar 
with a close-fitting lid, or be tied over firmly with 
paper ; the jar is then placed in a saucepan of cold 
water, which should be allowed to reach the boiling 
point only, then keep it simmering for one hour. 
Much success depends upon the cooking and skim- 
ming; the latter should be done often during the 
process of cooking. Never allow the contents of 
the jar to reach the boiling point, for this hardens 
the albumin and renders it indigestible. Usually one 
pound of clean lean meat to a quart of water is the 
proportion. 



50 FOOD FOR THE SICK 

The preceding is the ideal way to prepare meat teas. 
For soups and broths go through the same routine, 
allowing them to cook six to eight hours instead of one. 

A little sugar added to water renders it soft. 

It is preferable to prepare your own meat teas 
rather than to depend on the various extracts on the 
market. 

Oyster Tea. — (Mary Boland.) Select eight fresh 
oysters, chop them fine in a chopping tray, then turn 
them into a saucepan with a cup of cold water; now 
set on fire and let come to boiling point ; then simmer 
for five minutes ; strain and season to taste. Serve 
hot with pieces of toast or crackers. 

Oyster Juice (raw) and Milk. — To a glass of 
milk add three tablespoonfuls of oyster juice. Season 
to taste. 

Clam Juice (raw) and Milk. — Prepare as oyster 
juice. 

Clam Water. — Thoroughly scrub the shells of, 
say, one and a half dozen clams. Put them in a cov- 
ered kettle, and cook with three or four tablespoon- 
fuls of water until the shells open. Remove and 
strain liquor through cheese cloth doubled. Season 
and serve hot. 

Clam Broth. — Wash thoroughly six large clams 
in shell ; put in kettle with one cup water ; bring to 
boil and keep there one minute; the shells open, the 
water takes up the proper quantity of juice, and the 
broth is ready to pour off* and serve hot. 



AND HOW TO PREPARE IT. 5 1 

Mutton Tea. — One and a half pounds lean mutton, 
one pint cold water, one-half ounce pearl barley, a little 
salt. Wash and pick barley thoroughly ; shred meat 
very finely. Put both into an enameled stewpan with 
cold water ; let simmer for three hours, very slowly, 
removing all scum as it rises. Strain through a wire 
sieve, rubbing through a little of the barley ; season 
to taste. Be guarded in this by what is allowed. If 
tea is allowed to get cold, the fat can be easily removed. 
Should you wish to use it hot, remove fat with kitchen 
paper. 

Mutton Broth. — Two pounds of neck of mutton, 
one quart of cold water, one ounce pearl barley, one 
turnip, one carrot, one onion, a sprig or two of parsley, 
pepper and salt to taste. Cut the mutton in small 
pieces; put into an enameled stewpan, add cold 
water and salt; carefully remove scum after it has 
come to a boil. Have vegetables cut into small 
pieces ; add them to the broth with the barley, which 
has first been washed and picked. Simmer gently for 
two hours, skimming frequently. It should then be 
strained and seasoned. It is better to let it get cold 
and remove fat, heating it again when needed. The 
parsley may be put in whole or chopped up, according 
to taste of cook. 

Mutton Tea with Egg.— This is a very palatable 
and highly nutritious dish, and can be prepared by 
beating one egg thoroughly and adding about one 
fourth of a pint of the mutton tea. The tea should be 
made hot before adding. Serve hot. 



52 FOOD FOR THE SICK 

Veal Tea. — This is not as nutritious as beef or 
mutton tea, but it is a change which is sometimes 
helpful. You proceed as in mutton tea, but, instead 
of adding barley, you should add, ten minutes before 
serving, a teaspoonful of arrowroot which has been 
mixed into a smooth paste with a little cold water. 

Beef Juice. — Broil piece of steak slightly; extract 
the juice from same by pressing it in a lemon strainer 
or meat press; dilute juice extracted with water. 
Season to taste. 

Beef Tea (raw). — Four ounces lean steak, two 
tablespoonfuls cold water. Shred beef finely ; let it 
stand few minutes, say twenty, in the water, stirring 
frequently. Strain and serve. 

Beef Essence.— (Yeo.) Cut lean beef into small 
pieces, place them in a wide-mouth bottle securely 
corked, then allow to stand for several hours in a 
vessel of boiling water. This may be given in tea- 
spoonful doses to infants who can not take milk. 

Beef Tea. — One-half pound steak, one-half pint cold 
water, a pinch of salt. Remove skin and fat from 
meat, and shred it very finely ; put the shredded meat 
into a jar containing salt and water, and let it stand 
about two hours. Now cover jar closely and place it 
in a saucepan of cold w 7 ater. L,et water come slowly 
to boiling point and simmer slowly for an hour or 
more; strain through a coarse strainer, so as not to 
lose the small particles floating in tea. Remove all fat 
by skimming. 



AND HOW TO PREPARE IT. 53 

Chrysties' Beef Tea. — Macerate for one hour one 
pound of finely chopped lean beef in one pint of 
water containing fifteen grains of sodium chloride 
and five drops of dilute hydrochloric acid at ioo° F. 
Filter through cheese cloth, and wash the residue 
with half a pint of fresh water. The filtrate is trans- 
parent, has not an unpleasant taste, and contains con- 
siderable amount of albuminoids. A child of two 
years may take two to three ounces daily. 

Beef Tea and Barley. — One-half pint of cold 
water, one and a half ounces barley (pearl), pinch of 
salt. Wash barley thoroughly, put in cold water with 
salt ; simmer slowly for three or four hours, removing 
all floating particles or scum. Strain through a wire 
sieve, rubbing a little of the barley through. Now 
add one-half pint beef tea, put on stove, let it come 
to boil. Remove all grease. Season and serve. 

Beef Tea with Acid. — One and a half pounds beef 
(round) cut in small pieces, same quantity of ice, 
broken small. Let stand in deep vessel twelve 
hours. Strain thoroughly and forcibly through coarse 
towel. Boil quickly ten minutes in porcelain vessel. 
Let cool. Add half teaspoonful of acid (or acid phos- 
phate) to the pint. 

Beef Tea with Oatmeal. — (Anderson.) Two table- 
spoonfuls of oatmeal and two of cold water; mix 
thoroughly ; add a pint of good beef tea which has 
just been brought to the boiling point. Boil together 
for five minutes, stirring well all the time. Strain 
and serve. Very nutritious. 



54 FOOD FOR THE SICK 

Beef Tea Custard. — One egg, one-fourth pint beef 
tea, a pinch of salt. Beat egg thoroughly ; add to it 
while beating the beef tea and salt. Pour into a but- 
tered egg cup ; steam very slowly for fifteen minutes. 
This makes a palatable and nutritious preparation. 

Mutton Tea Custard. — Prepare in same w r ay you 
would beef tea custard. 

Meat Extract Ice (according to V. Ziemssen). — 
One kilogramme (about 2)4 lbs.) of fresh beef is 
cut into pieces the size of a hand, and is wrapped 
in coarse linen, then put into a press and slowly 
pressed ; catch juice in a porcelain dish. This is 
mixed with 250 grams of sugar and 20 grams of fresh 
lemon juice (this should be omitted if to be used in 
dyspepsia), and .20 gram cognac, extract of vanilla, in 
which has been w r ell stirred the yolk of three eggs. 
The whole is placed in a freezer. 

Bottled Bouillon, — (Uffelmann.) Three hundred 
grams of fresh meat ( lean ) are cut into small blocks, 
and without any addition is put into a clean wide- 
mouth bottle. This is closed and placed in a vessel 
of warm w r ater, slowly heated, and the water should 
be allowed to boil for a half hour. Remove bottle and 
draw off contents without straining. 

Mutton and Cliicken Brotli. — ( Osier. ) Mince a 
pound of either chicken or mutton, freed from fat ; put 
into a pint of cold water, and let stand in a cold jar on 
ice for two or three hours. Then cook three hours 
over a slow fire, strain, cool, skim off fat, season. 
Serve hot or cold. 



AND HOW TO PREPARE IT. 55 

Chicken Broth. — (Bartholomew.) Skin and chop 
up small a small chicken or half a large fowl ; boil it> 
bones and all, with a blade of mace, a sprig of parsley, 
one tablespoonful of rice, and a crust of bread, in a 
quart of water, for an hour, skimming: it from time to 
time. Strain through coarse colander. 

Calf's Foot Broth. — One calf's foot, one quart milk, 
one pint cold water, one teaspoonful sugar, small quan- 
tity of salt. Prepare calf's foot by thoroughly w T ashing 
and splitting. Put it into an enameled pan with milk, 
water, sugar, and salt. Stew slowly for five hours. 
Strain through a sieve ; when cold, remove fat. When 
heated for use, season to suit ; lemon juice can be 
added. It may be served as a sweet with sugar and 
lemon. 

Fish Soup. — One fish medium size, one pint cold 
water, one small potato, one ounce butter, two leeks, 
one gill milk, one teaspoonful corn flour, one-kalf tea- 
spoonful salt, pepper to taste. Remove scales and 
thoroughly wash fish. Cut into pieces and put into 
granite saucepan with cold water and salt. Let this 
come to boil and skim. Slice potato and leeks ; par- 
boil them. Boil up once, skim well, and cover with 
lid ; let soup simmer slowly for one hour. The fish 
should now be put through a sieve, removing all skin 
and bones ; now return to pan. Mix the cornflour with 
milk and add to pan. Stir until it comes to a boil. 
Add lemon juice or parsley to suit taste. Serve hot. 

Sweethread Soup. — (Hemmeter. ) Sweetbread is 
soaked in cold water for one hour ; water during this 
time is often renewed ; then it is boiled in slightly 



5 6 FOOD FOR THE SICK 

salted beef tea or salt water for one hour, to which 
may be added one teaspoonful of claret for improving 
the flavor. After it is cooked completely soft, it is 
taken out of the beef tea and freed from the skins, 
blood-vessels, etc. Now it can be cut in pieces the 
size of a walnut, which one lays on the soup plate 
and then pours over the beef tea, or the sweetbread 
can be forced through a fine sieve. If the last be re- 
sorted to, the beef tea is poured over the mass, and the 
whole is again placed on the fire until it boils, after 
which the soup may be served. The latter is rather 
recommended in cases of dyspepsia. 

Brain Soup. — ( Hemmeter. ) A calf's brain is 
allowed to lie in water for one hour to draw out the 
blood contained in it ; then the water is poured off, 
the brain is once more thoroughly washed, and cooked 
in weakly salted beef tea or salt water, with one tea- 
spoonful of julienne, for one hour. Then immedi- 
ately force it through ^a fine sieve, dilute the mush 
with beef tea, and cook again. In serving, the yolk 
of an egg may be added. 

Nourishing' Soup. — (Ringer.) Stew two ounces 
of best sago ( well washed ) in a pint of water until 
quite tender and very thick ; then mix it with half 
of good boiling cream and the yolks of two fresh eggs. 
Blend the whole carefully with one quart of the 
essence of beef. The beef essence must be heated 
separately, and mixed while both mixtures are hot, 
A little may be heated at a time to serve. 

Egg Soup. — One yolk of egg, one pint water, one- 
half ounce butter, two lumps of sugar. Beat yolk of 



AND HOW TO PREPARE IT. $7 

egg in the pint of water. Put in an enameled pan 
with butter and sugar. Keep beating until it boils 
and has a thick froth. Serve hot. It may be served 
cold. 

Veal Cream. — One pound lean veal, one quart cold 
water, four pepper corns, one-fourth pound pearl bar- 
ley, salt to taste. Cut veal in small pieces, wash and 
pick barley. Put into stewpan ( enamel) with cold 
water. Cover tightly and let simmer until quantity 
has been reduced to one pint. Rub through a wire 
sieve ; return it to stewpan to heat ; salt to taste and 
serve. It should be then thickness of thick cream. 

Meat Puree Soup. — (According to Hedwig Hehl.) 
Twenty drams of grated roll are cooked for one 
quarter of an hour with three eighths of a liter of 
bouillon. Stewed chicken meat is pounded fine, passed 
through a hair sieve, and 25 grams of it are stirred 
together with one teaspoonful of cream, or one tea- 
spoonful of meat peptone ; several spoonfuls of soup 
are added and beaten with the entire mass, and served 
without further cooking. 

Cream Soup. — Take one quart of good stock (mut- 
ton or veal), cut one onion into quarters, slice three 
potatoes very thin, and put them into the stock with 
a small piece of mace ; boil gently for one hour ; then 
strain out onions and mace ; the potatoes should by 
this time have dissolved in the stock. Add one pint 
of milk, mixed with a very little cornflour, and make 
it about as thick as cream. A little butter improves 
it. This soup may be made with milk instead of 
stock, if a little cream is used. 



58 FOOD FOR THE SICK 

Soup Containing- Meat. — (According to Prof. M. 
Rosenthal.) Scraped raw beef is chopped fine, forced 
through a sieve ; the mass, soft as butter, is thoroughly 
mixed with the yolk of an egg, and mixed in minute 
particles to a greater or less degree with boiling soup. 

Meat Cure. — Procure slice of steak from top of 
round — fresh meat without fat ; cut meat into strips, 
removing all fat, gristle, etc., with knife. Put meat 
through mincer at least twice. The pulp must then 
be well beaten up in roomy saucepan with cold water 
or skimmed beef tea to consistency of cream. The 
right proportion is one teaspoonful of liquid to eight 
of pulp; add black pepper and salt to taste ; stir mince 
briskly with wooden spoon the whole time it is cook- 
ing over slow fire, or on cool part of covered range, 
till hot through and through and the red color disap- 
pears. This requires about one-half hour. When 
done it should be a soft, smooth, stiff puree of the 
consistency of a thick paste. Serve hot. Add for 
first few meals the softly poached white of an egg. 

Apple Soup. — Two cups of apple, two cups of 
water, twoteaspoonfuls of cornstarch, one and one-half 
tablespoon fuls of sugar, one saltspoonful of cinnamon, 
and a bit of salt. Stew the apple in the water until it 
is very soft ; then mix together into a smooth paste the 
cornstarch, sugar, salt, and cinnamon with a little cold 
water; pour this into the apple and boil for five min- 
utes ; strain it and keep hot until ready to serve. May 
serve with hot buttered sippets. 

Corn Soup. — Cut the corn from twelve ears. Boil 
the cobs in two quarts of water until the sweetness is 



AND HOW TO PREPARE IT. 59 

extracted; remove them and put in the corn, which 
should be boiled about forty minutes. Then add one 
quart of milk, two pounded crackers, butter size of 
an egg, pepper and salt to taste. L,et it come to a boil 
again ; take from the fire and strain. 

Tomato Soup.— Boil together for ten minutes a 
quart of tomatoes and a pint of water, a little onion, 
a bay leaf, and half a teaspoonful of celery seed. Rub 
together a tablespoonful and a half of butter and three 
of flour ; add the mixture to the soup, stir until boil- 
ing ; add a teaspoonful of salt, a dash of pepper ; strain, 
re-heat and serve. 

Cream of Pea Soup. — (The Trained Nurse.) One 
can of marrowfat peas, cold water, two teaspoonfuls of 
sugar, one pint milk, one slice onion, two table- 
spoonfuls flour, two tablespoonfuls butter, one tea- 
spoonful salt, a few grains of pepper. Remove peas 
from can and drain. Fill can with cold water, and 
add the water to the peas with the sugar. Cook until 
the peas are soft, and rub through a sieve. Scald 
the milk along with the onion ; remove the onion, add 
milk to the peas, and bind with the butter and flour 
cooked together. Salt and pepper to be added with 
the flour. Serve with crisp crackers. 

Puree of Split Peas. — One quart of split peas, three 
quarts of water, four or five pieces of celery, two pounds 
of salt pork, one large carrot, scraped, two onions, 
pepper. Wash peas, throwing out all which float on top 
of water ; allow them to soak over night, then wash 
thoroughly again and drain ; put them into a large stew- 
pan with three quarts of water, adding the celery, 



60 FOOD FOR THE SICK 

carrot, onion, and pork. Let all boil very gently, 
stirring frequently; when the peas become tender, 
remove pork and rub soup through a hair sieve ; then 
put the puree into a clean vessel, let it come to a boil, 
stirring it occasionally and seasoning it to taste. Cut 
the pork into small squares and add to the puree ; 
when they are heated through, serve. 

Puree of Green Peas.— Put a quart of fresh shelled 
young peas into sufficient boiling water to cover them, 
adding a little salt and a lump of sugar. Let them 
boil until quite soft, drain them, and press through a 
hair sieve. Now put pulp into a stewpan with three 
ounces of butter, and season to taste ; stir whole over 
a fire until hot, and serve at once. 

Puree of Fresh Beans. — Treat as you would green 
peas until after you have obtained the pulp. To this 
add a little good gravy, butter, and season to taste; 
stir over the fire until hot, and serve. 

Puree of White Beans. — Soak one quart of white 
beans over night and drain off water and put them 
with six ounces of ham into a stewpan, adding a 
bunch of parsley, one onion stuck with four or five 
cloves, and one carrot ; pour over this two quarts of 
(cold) water, and let come to a boil very slowly ; skim. 
Now add two ounces of butter, cover and allow to 
simmer very gently for two hours ; remove meat and 
all vegetables but the beans; press the remaining 
through a hair sieve. Put the pulp obtained into a 
clean pan, and thin with stock to the desired consist- 
ency. Boil again and skim, adding two ounces more 
of butter ; season to taste. Serve hot. 



AND HOW TO PREPARE IT. 6l 

Beer Soup. — Take a slice of bread one inch in 
thickness, fry in butter to a rich brown. Pour over it 
a pint of dark beer, stir thoroughly; salt and pepper 
to taste. It may be served with or without being 
strained, according to the case. 

MEAT JELLIES. 

Beef Tea Jelly.— Half pound steak, half pint cold 
water, one teaspoonful isinglass or gelatine, a little salt. 
Prepare same as beef tea, except add the isinglass or 
gelatine to mixture. When done, strain into molds. 
When cold it is ready to serve ; season to taste. This 
is a fine food where hot beef tea can not be taken. 

Meat Jelly. — (Hipp.) Good beef, free from fat and 
bones, is cooked on the water-bath with a little water 
for sixteen hours, until it congeals into a jelly. 
Season, cool, serve. 

Chicken Jelly. — (Adams.) Clean a fowl that is 
about one year old, remove skin and fat ; chop fine, 
bones and all, in a pan with two quarts of water, heat 
slowly, skim thoroughly, simmer five or six hours, add 
salt, mace, or parsley to taste. Cool. 

Beef Jelly. — Fresh vegetables boiled with quan- 
tity of water. Beef is boiled with this and cooled ; 
season to taste, pour into cups, and freeze. 

Calf's Foot Cream Jelly. — Two hind feet of calf, 
three quarts of water, one pint cream, two table- 
spoonfuls of brandy, sugar. Allow the feet to simmer 
in the water until thoroughly done; drain off liquid, 



62 FOOD FOR THE SICK 

and, when it is cold, remove all fat. Add to this the 
cream, sugar, and, if so desired, ratafia may be used. 
Boil thoroughly for five minutes, stirring all the time. 
Strain and add brandy. Stir occasionally, and, when 
nearly cold, pour into moulds. 

Jelly. — (Wiels, for dyspeptics.) Take off skin and 
meat from a calf s foot, mash the bones, and put on 
the stove with some cold water until it is heated to 
foaming, when all refuse will be separated. After 
rinsing off" the scum with cold water, put the bones 
with one fourth of a kilogramme (about one-half 
pound) of beef, or one half of an old hen, and one and 
one quarter liters (about one-half pint) of water, five 
grammes of salt, and boil slowly for four or five hours; 
pour the jelly thus formed through a fine sieve, and 
place over night in the cellar. Next morning take off 
the layer of fat, and to clarify the cold jelly add one 
egg with the mashed shell, and mix with steady 
beating and stirring. Then subject the whole to con- 
stant heating to a temperature of not over 167 F. (or 
else the white of the egg will curdle.) 

If the jelly begins to show grains, cover and let 
cool until the egg becomes flaky and separates itself; 
hereupon strain a few more times until it is perfectly 
clear, add five grams extract of meat, and pour jelly 
into moulds and let cool again. An addition of gravy 
from roast is very palatable. It must be mixed in 
while the mass is still warm and liquid. The dish is 
very palatable with cold fowl. It does not keep well 
in summer, and had, therefore, best be put on ice. 

Meat Preparations. — Mosquera's Beef Meal, Mos- 
quera's Beef Jelly, Benger's Peptonized Beef Jelly, 



AND HOW TO PREPARE IT. 63 

Daily's Fluid Meat, Somatose (powder preparation 
beef) . All these foods have their places in the invalid's 
dietary, and are valuable adjuncts. They are some- 
times mixed with breads, spread on bread, and 
seasoned to' taste, added to gruels, milk, and milk 
preparations, eggs, raw and cooked, soups of all kinds, 
chocolate, cocoa, etc. 



FISH AND OYSTERS. 

Fish is a valuable article of food, being easily 
digested and nourishing if properly cleansed and 
cooked, and if it be in season. There are seasons of 
the year when fish is unfit for food. This, as a rule, 
can be detected at once by the semi-transparency and 
want of firmness of flesh. For the sake of clearness 
we will divide fish into two classes — the white and oily. 
In the white kind the oil is contained chiefly in the 
liver. This would naturally make the white kinds 
more easily digested. To supply the lack of carbon- 
aceous matters lacking in the white fish, it is neces- 
sary to serve with them some starchy food, that the 
proper portion of heat-givers should be added to the 
flesh-formers they contain. The principal white fish 
are : Whiting, flounder, turbot, sole, plaice, cod, etc. 
The principal oily fish are: Salmon, mackerel, her- 
rings, shad, etc. The texture of the flesh of the oily 
fish is coarse, dry, tough, and woolly, and the oils and 
fats are found throughout the flesh ; these combined 
make the flesh indigestible. 

Salted Fish. — The white variety contains but little 
nutriment, as a large portion is extracted in the cur- 
ing process. This also hardens the fiber, and what 



64 FOOD FOR THE SICK 

little nourishment remains is extracted in the soak- 
ing process always used before cooking. It is differ- 
ent in the fat or oily fish, as the fats are not removed. 
Shell Fish. — To this class belong oysters,* clams, 
lobsters, crabs, etc. These are all very hard to digest, 
except oysters when eaten raw. The authorities 
suggest steaming or baking as the ideal mode of cook- 
ing fish, for by these modes all the nutritive proper- 
ties are retained. In boiling fish only enough water 
to create a steam should be used (this, yo-u see, is vir- 
tually steaming), for the flavor is lost if a quantity of 
water is used. 

Boiled Fish, — Most authors in writing on this sub- 
ject suggest the use of hot or boiling water. This is 
well in all varieties but salmon. The experienced 
cook says that cold water should be used in this case, 
as the skin of salmon is cracked by hot water. This 
makes but little difference, as it only spoils the appear- 
ance. As I have before said, little water must be 
used. The fins of fish contain a gelatinous substance, 
and should be added to the water. The water fish is 
boiled in makes a desirable sauce when properly sea. 
soned, and this retains any nutriment that may have 
escaped. A small quantity of lemon-juice added to 
the boiling fish is said to keep it white and firm. In 
boiling fish there can be no set time. The best trial 
is when the flesh leaves the bones it is done. 

Frying" Fish. — This is almost an art, for a well- 
fried fish is never greasy. The fish should always 

"Never serve oysters with any strong alcoholic drink, as it has a 
tendency to harden the oyster. Beer, ale, or stout rather aid in the 
digestion of the oyster. In feeding delicate stomachs, the hard part of 
the oyster should always be removed. 



AND HOW TO PREPARE IT. 6$ 

be coated with cracker or bread crumbs and egg, or 
sometimes a batter is used. I would suggest the first 
named. This method prevents the fats from soaking 
into the fish. The fish after being washed should be 
thoroughly dried; then apply cracker-dust. A deep 
vessel should be used, and enough fat to cover fish. 
This prevents risk of breaking coating of cracker- 
dust in turning. The fat must be almost boiling. 
The test for the proper heat is to throw a piece of 
bread into the grease ; if it browns at once, the fat is 
ready. 

Steaming and Baking- Fish. — We will consider 
this in the receipts. 

Fish Toast. — Take potted fish, spread on thinly- 
cut slices of bread from which the crust has been 
removed. Put in hot oven and brown. 

Potted Fish. — One medium-sized fish, two ounces 
of butter; nutmeg, mace, anchovy, cayenne, and salt 
to taste. Remove all skin and bones, rub with salt ; - 
steam for fifteen minutes ; rub up in a mortar with 
one ounce of the butter, put seasoning in; now 
press into moulds, melt rest of butter and pour over. 

Fish Sandwiches. — Take potted fish and spread 
on buttered bread. The crust should have been 
removed from the bread. 

Fish Cream.— Six ounces of raw fish, four eggs, one 
slice of bread, one teacupful of cream, salt and pepper. 
Remove all skin and bones ; pound fish in a mortar. 
Have slice of bread one inch thick ; soak it in boiling 
water. Put bread in a piece of muslin and wring out 



66 FOOD FOR THE SICK 

as dry as possible ; add this to the fish, with cup of 
cream; season. Have the whites of four eggs beaten 
stiffly ; add them last. Pour into moulds, cover and 
steam for half an hour. A sauce should be made 
from the yolks of eggs and water in which the fins of 
fish have been boiled and butter. Serve with this. 

Invalid Fish. — One small sole (filleted), yolks of 
two eggs, half gill of cold water, pepper and salt to 
taste. Simmer fish in water until tender; remove 
fish to hot dish. Stir the yolks into the hot liquor and 
place over the fire until it thickens. Pour over the 
fish and serve. 

Fish Custard. — Half pound of cold fish, two eggs, 
half pint of milk, one ounce of butter, salt and pepper 
to taste. Parsley chopped may be added. Beat eggs 
well; add to them the milk. Have fish broken in 
pieces of moderate size; salt and pepper. Butter your 
moulds ; fill the moulds three fourths full of fish. Fill 
.up with custard. Parsley may now be sprinkled over 
this. Cover and steam until set. Serve hot. 

Fish Pudding. — Three tablespoonfuls cold boiled 
fish, one fourth pint of milk, two eggs, pepper and 
salt to taste. All skin and bones should be carefully 
removed. The fish should then be broken in very 
small pieces. Season to taste. Now beat eggs well; 
add the milk and fish thoroughly beaten. Steam in 
buttered mould for half an hour. 

Fish Pudding and Toast. — Prepare same way as 
for fish pudding, allowing it to cook but five minutes. 
Serve on squares of toast. Nutmeg, mace, or anchovy 
sauce may be added. 



AND HOW TO PREPARE IT. 6j 

Broiled Smelts.— Split down the backs and clean ; 
remove backbone. Rub each fish with a little olive 
oil (pure), sprinkle with salt and pepper. Broil on a 
double broiler for two or three minutes on each side. 

Peptonized Oysters. — Mince six large or twelve 
small oysters; add to them, in their own liquor, five 
grains of extract of pancreas with fifteen grains of 
bicarbonate of soda (or one Fairchild peptonizing- 
tube). The mixture is then brought to blood-heat, 
and maintained, with occasional stirring, at that tem- 
perature thirty minutes, when one pint of milk is 
added, and the temperature kept up ten to twenty 
minutes. Finally the mass is brought to boiling 
point, strained, and served. Gelatine may be added, 
and the mixture served cold as a jelly. Cooked to- 
mato, onion, celery, or other flavoring suited to indi- 
vidual taste may be added at beginning of the artificial 
digestion. 

Oysters a la Blanche. — Six oysters, fine bread- 
crumbs, lemon, cayenne, a little butter. Remove the 
hards ; place them in a flat dish ; sprinkle with cayenne 
pepper and a little lemon peel grated ; strain a little of 
liquor of the oysters over them and cover with fine 
bread or cracker crumbs. Add a little butter and put 
in oven to brown. When crumbs are brown, the dish 
is ready to be served. 

Curled Oysters. — Cook oysters in their juice for 
about five minutes, adding one-half teaspoonful of 
salt to a pint of oysters. Drain, dash on a little pep- 
per, and season with butter. Serve on toast that has 
been dipped in scalded milk and seasoned with salt 
and butter. 



68 FOOD FOR THE SICK 

Broiled Oysters. — As many oysters as wished — 
the}' should be select. Wash, drain, and dry between 
towels. Dip each oyster in melted butter or olive oil 
seasoned with pepper ; cracker-dust may be added. 
Place on a fine wire broiler, previously buttered, and 
broil over a clear fire until juice flows, turning. 

Oysters and Toast. — Broiled oysters may be served 
on toast, dry or creamed. 

MEATS, POULTRY, Etc. 

The value of meat as a food varies with age and 
kind of animal. The fat of meats is the force-pro- 
ducing, heat-giving principle; fat is necessary to the 
economy of man, but in many instances must be 
restricted on account of impairment of the digestive 
functions. Lean meat contains larger proportions of 
flesh-forming material, more saline or mineral matter, 
than fat meats. There is more nourishment in roasted 
meat than boiled, as can readily be seen, as the water 
would naturally extract a certain amount of the nu- 
trient juices. Beef is the most highly nourishing and 
strengthening of animal food. Wether Mutton is 
more digestible; this makes it a desirable invalid 
food, especially to those with weak digestive organs. 
Lamb is a light, wholesome food, but is more watery 
than mutton, consequently not so nutritious. Veal 
contains little fat, is less nutritious than beef or 
mutton, and much harder to digest ; the deficiency in 
fats may be made up by their addition. Pork con- 
tains a great proportion of fats, more than beef or 
mutton ; it is most difficult of all meats to digest ; the 



AND HOW TO PREPARE IT. 69 

compactness of the muscular fibers is a great factor 
in this. Pickled Pork is more easily digested than 
fresh. Bacon is considered hard to digest by some, 
but my experience has taught me that if it is broiled 
crisp — that it shatters when touched — that it is per- 
fectly digestible. Tripe is very nutritious and easily 
digested, but such organs as heart, liver, and kidney 
are very hard to digest, owing to the dense connective 
tissue of which they are made up. One author writes 
that kidney and liver should be well cooked, as there 
is danger of tuberculosis being transmitted, as tuber- 
culosis in lower animals is generally found in those 
organs ; especially is this so of the sheep. 

Sweetbreads is the easiest of all portions of the 
animal to digest, and this forms an important article 
of diet in all diet-lists in all conditions. 

Fowls. — Pheasant, partridge, turkey, pigeon, etc., 
are easily digested and very nourishing — the white 
meat more easily digested, and dark more nutritious. 
The muscular structure of the flesh of ducks and 
geese makes them harder to digest. 

Rabbit is a nice food, but should be served with 
some fat to supply the deficiency. 

Roasting- or Baking Meat. — In baking meat, have 
the oven very hot, and keep up heat for ten minutes, 
then the temperature may be lowered. The intense 
heat at first seals up the pores by coagulating the 
albumin on the surface of the meat. If the high 
temperature of the first ten minutes was continued 
throughout the cooking it would render the meat 
tough and indigestible ; this is why the temperature is 
lowered so that it will cook slowly. If you dredge 



yO FOOD FOR THE SICK 

flour over the leanest part, this will help to retain the 
juices. Time allowed for cooking beef and mutton 
is fifteen minutes to the pound, and some suggest 
fifteen to twenty minutes over. Pork, veal, and lamb, 
twenty minutes to pound, and the same over that 
time. 

Boiling 1 Meats. — Never wash meat before cooking, 
as water extracts a certain amount of the nutrient 
material. In boiling meats for table use, hot water 
must be used, the object being to retain the juices by 
sealing the pores with heat ; after the meat has boiled 
about seven minutes, take off" scum that has arisen, 
and then add a cup of cold water ; this is to reduce 
the heat; the vessel should be removed to a cooler 
part of stove, and then allowed to cook slowly or 
simmer; 170 Fahr. is about the proper tempera- 
ture. Time allowed is about twenty minutes to 
every pound, and from fifteen to twenty minutes 
over. It is better to tie the meat rather than skewer 
it. In cooking salt meats always use cold water, 
as it extracts the excess of salt with it. Ham should 
be cooked from twenty to thirty minutes to the 
pound. 

Broiling or Grilling- Meats. — Requires a bright 
fire and a hot gridiron ; frequent turning insures a 
better flavor. Never use a fork in turning, as it 
allows juices to escape through fork holes. Never 
salt meat before broiling, as the salt extracts the 
juices from the meats. 

Stewing Meats. — Place the meat in a small portion 
of water, cooking over a slow fire. 



AND HOW TO PREPARE IT. *J\ 

Carving 1 Meats. — There is an art in carving meats ; 
little attention seems to be paid to this. If you 
would have a tender, easily digested piece of meat, 
always cut across the grain of the meat; in carving 
ham, roasts, etc., make your cuts very thin. 

Stewed Kidney. — Take fresh kidneys, split them 
in half, trimming off all sinews and fat from the 
inside; cut into small pieces; cover with cold water 
and bring to the boiling point. Drain water away, 
and repeat operation three times. (Never let the 
water boil, for this would make the kidney hard.) 
Put into a small saucepan a tablespoon ful of butter ; 
when it is brown, add a tablespoonful of flour, and 
as it thickens add a pint of water, stock, or cream. 
Stir constantly, and season with Worcestershire sauce, 
a tablespoonful, or herb. Salt and pepper. Now put 
in kidney. Keep stirring until meat is thoroughly 
heated. Serve on toast. 

Broiled Sweetbreads. — Parboil the sweetbreads, 
cut in halves lengthwise, roll in flour or cracker meal. 
Broil over a clear fire until brown. Season to taste, 
and add a piece of butter. Garnish with parsley. 

Broiled Chops, Lamb or Mutton. — Cut two pieces 
of buttered paper the shape of chop, leaving an inch 
margin all around; after trimming chop, place be- 
tween buttered paper, crimping edges of paper together 
so as to enclose chop ; put on and broil. Season and 
serve chop after removing paper. 

Calf's Brains Stewed. — One set calf s brains, one 
ounce butter, one gill of stock or water, one dessert- 
spoonful flour, two tablespoonfuls cream, onion, pars- 



72 FOOD FOR THE SICK 

ley, lemon juice, salt and pepper. Prepare brains cut 
into four pieces ; put into granite pan with stock and 
parsley, which must be boiling. Simmer gently for 
one hour. Take out brains, strain stock, add butter 
and flour thoroughly mixed; boil for five minutes, 
stirring all the time. Now add brains with lemon, 
salt, and pepper; let simmer for five minutes; now 
add cream. Serve with sauce poured over them. 

Pigeon Stew with Milk. — One young pigeon, one 
cupful of milk, one cupful of stock (white preferred), 
a few oysters ; season to taste. Prepare bird in usual 
manner. Truss it, and put it into saucepan (granite) 
with the stock, milk, and seasoning. Let this simmer 
for half an hour. Strain off the liquor, putting bird 
on a dish; thicken liquor and add oysters; cook a 
few minutes and serve over the bird. 

Stew for Invalids. — One-half pound of steak, one 
tablespoonful vinegar, pepper and salt, onion if cared 
for. Trim the meat of most of the fat ; dip into the 
vinegar, seeing that both sides are thoroughly covered. 
Slice onion if it is to be used. Put all in a jar and 
cover closely ; put this in a saucepan of cold water, 
and simmer for two hours. Serve to suit taste. 

Stewed Mushrooms with Toasted Bacon. — One- 
half pound of mushrooms, four thin slices bacon, one 
gill stock, four thin slices toast, one-half ounce butter, 
salt and pepper. Prepare the mushrooms by stewing 
them very slowly in stock with butter, pepper, and 
salt, say about twenty minutes. Toast the bacon, 
place a piece on each piece of toast ; put mushrooms 
on each, and pour over all the gravy. 



AND HOW TO PREPARE IT. 73 

Brain Cutlets. — One set of brains, cracker crumbs, 
salt and pepper, lard. Prepare brains by soaking in 
salt and water ; skin and thoroughly clean. Drain in 
colander. Roll in egg and cracker crumbs, and fry to 
light brown in plenty of lard (boiling). Drain off 
grease, and serve with tomato sauce. 

Baked Sweetbreads. — Three lambs' sweetbreads, 
one egg f two ounces of butter, bread crumbs. Pre- 
pare sweetbreads by trimming and soaking them in 
cold water for about two hours ; then put them in boil- 
ing water, or, better, soup stock, and let them simmer 
gently for half an hour. Drain perfectly dry ; roll in 
egg and crumbs, place in pan, cover with melted but- 
ter, bake for an hour in a moderately hot oven ; they 
should be frequently basted. Serve garnished with 
lemon and parsley. 

Beefsteak in Oil. — (Hemmeter.) From a well- 
hung fillet a piece as thick as a thumb is cut, all skin 
and fat removed, the same well pounded and salted. 
Then spread on both sides the finest olive oil, cover 
up well, and allow it to remain thus two hours. There- 
after put into a pan and fry without any other grease 
till it browns on both sides; the time necessary for 
frying varies from five to ten minutes, according to 
degree one wishes it done on inside. 

Minced Meats (all kinds). — Remove all skin and 
fat from a quarter of a pound of raw meat ; this 
should be minced finely ; add a little salt and pepper if 
allowed. Put this in a jar and cover closely ; stand this 
in a saucepan of hot water. The water must be kepi 
simmering for two hours. Serve on squares of toast 

Note. — Good when patient has difficulty with mastication. 



74 FOOD FOR THE SICK 

Hamburger Steak. — Mix one pound of finely 
ground beef with two ounces minced suet, one table- 
spoonful finely chopped onion, one egg, one teaspoon- 
ful salt, a quarter teaspoonful pepper; form this into 
four flat cakes, and roll them in grated bread crumbs. 
Heat half teaspoonful butter in frying-pan ; put in the 
steaks ; fry from three to four minutes on each side ; 
lay them on a hot plate ; fry the remaining the same 
way ; add half teaspoonful flour to the gravy, half a 
cup of water, and a pinch of salt. Cook until smooth; 
strain the sauce over the steaks and serve. 

Hani and Toast with Poached Eggs. — Arrange 
some small slices of buttered toast on a hot dish ; put 
a thin slice of broiled ham on each piece of toast ; put 
a poached egg on the ham, and pour two tablespoon- 
fuls cream sauce over the egg and serve. In place of 
toasted bread, muffins may be taken. 

Ham Mousiline. — Chop and pound fine four 
ounces of ham, add four ounces fine chopped chicken 
meat from the breast; then press it through a sieve, add 
the yolks of four eggs, season with half teaspoonful 
of paprika, add last half pint thick whipped cream, 
measured before whipping; set this preparation for 
one hour on ice ; butter six small mousiline forms 
and sprinkle them with fine chopped ham ; set the 
mould ten minutes in cracked ice ; set the form in a 
pan with a little water, cover with buttered paper, and 
pla'ce them in a medium hot oven to bake till they are 
firm to the touch. Serve with cream or deviled sauce. 

Corned Beef Hash on Toast with Poached 

Eggs. — Toast some thin slices of bread to a fine 



AND HOW TO PREPARB IT. 75 

golden color; see that the toast is soft inside, then 
butter it, and cover one side of each piece with a 
thick layer of hash. Arrange them nicely on a hot 
dish, and set in a warm place. Place a large, deep 
frying-pan with boiling water over the fire, add half 
tablespoonful vinegar and half teaspoonful salt ; when 
it boils, crack an egg, hold it close over the pan, 
and let it drop into the water ; continue until the 
desired quantity is in the pan, taking care not to put 
in too many at a time, then draw the pan to side of 
stove, where it stops boiling. As soon as the white 
is firm, take the eggs with a skimmer carefully from 
the water, and place one on each piece of toast. 
Another way is to fry some breakfast bacon light- 
brown, and put one slice of bacon on each side of the 
poached egg. 

Smoked Beef Omelet. — Beat six eggs with an 
egg-beater four minutes, add a pinch of white pepper ; 
have ready two tablespoonfuls finely chopped chipped 
beef. Melt one tablespoonful butter in a medium- 
sized frying-pan, add the beef, stir two minutes, then 
add the eggs, stir well for few minutes, then let it rest 
a minute, or until the omelet is light-brown on the 
under side, then fold the omelet so the sides meet in 
the center, let it rest a minute, then turn it over on a 
hot dish. 

Frizzled Beef. — Put half pound of chipped beef 
in a saucepan, add half cupful boiling water and one 
ounce butter, place the saucepan over the fire, cover 
and let boil three minutes, or just long enough to heat 
the beef, then serve. 



y6 FOOD FOR THE SICK 

Smoked Beef with Cream Sauce, — Take one- 
halt pound chipped beef, put the beef in a saucepan, 
cover with boiling water, let it cook two minutes, 
then drain and chop fine ; melt one large tablespoon- 
ful butter, add one tablespoonful flour, stir and cook 
two minutes, add three-quarters pint boiling milk 
and a little pepper, cook and stir to a creamy sauce ; 
add the beef, stir and cook two minutes longer, then 
pour over six slices of buttered toast. 

FARINACEOUS FOODS, Etc. 

Rice, macaroni, vermicelli, maize, hominy, oatmeal, 
tapioca, etc., form part of this class of foods. We will 
take rice as the typical starchy food and discuss it. 

Rice is almost a pure starch, and alone is of but 
little value as a food; by the addition of milk, eggs, or 
fat it becomes valuable indeed as a food; the same can 
be said of almost all farinaceous foods, A point to 
watch is how these foods are digested in invalids and 
children. The saliva should act on every grain of 
starch, so all starchy foods should be thoroughly mas- 
ticated or mixed with saliva. 

Boiled Rice. — Rice is generally spoiled in boiling, 
being reduced by this process to a gelatinous mass. 
To cook it properly, a considerable amount of water 
should be used for boiling it partially done, then drain 
off all the water that may readily separate from it. 
The moisture that may then adhere to the rice is, 
in further cooking, either evaporated or absorbed by 
the rice in swelling. The amount of time usually 
required to cook rice is thirty minutes. 



AND HOW TO PREPARE IT. 77 

Take — One-half pound rice. 

Two quarts boiling water. 
Two teaspoonfuls salt. 

The rice should be carefully picked and washed 
clean, using, say, two cold waters; it should now be 
drained and added to the boiling water, adding salt. 
Cover it and boil steadily for fifteen minutes ; the water 
should then be drained off, and the vessel containing 
it should be covered tight and placed into another 
vessel of boiling water, and cook it this way for ten 
minutes longer. Now remove cover and allow it to 
steam five minutes longer. 

If this method is followed, you will have beautiful 
results and a food unequaled. 

Gluten Porridge. — Is made by stirring the gluten 
into boiling water until thick enough, and then 
keeping up the boiling process for fifteen minutes. 
A little salt and butter are added at the close to 
improve the flavor, and it may be eaten with milk or 
cream. 

Oatmeal Mush. — One-half cup coarse oatmeal, two 
cups of boiling water, one-half teaspoonful of salt. 
Add salt and oatmeal to boiling water. Cook in a 
double boiler three or four hours. Serve with sugar 
and cream. 

Hominy Mush.— ( The Trained Nurse.) One-half 
cup of hominy (fine), one pint of boiling water, one- 
half teaspoonful of salt. Add salt and hominy to 
boiling water, cooking one hour in a double boiler. 
It is sometimes necessary to add more water. 



78 FOOD FOR THE SICK 

Rye Meal Mush. — One-half cup rye meal, one and 
a quarter cups of boiling water, one-half cup of cold 
water, one-half teaspoon of salt. Mix the meal, salt, 
and cold water. Add to the boiling water and boil 
five minutes. Cook in double boiler one hour. Serve 
with maple syrup. 

Rice Cream. — (Food, Jan. 1894.) Two tablespoon- 
fuls of rice, two cups of milk, one saltspoon of salt, 
two tablespoonfuls of sugar, two eggs. Cleanse rice 
by washing it several times in cold water ; cook in a 
double boiler with milk until grains mash. Three 
hours will generally be required to do this. Should 
the milk evaporate, restore the amount lost. When 
rice is perfectly soft, press it through a coarse soup 
strainer into a saucepan, and return it to the fire, and 
while it is heating beat eggs, sugar, and salt together 
until very light. When rice boils, pour the eggs in 
slowly, stirring lightly with a spoon for three or four 
minutes, or until it coagulates and whole is a thick, 
soft pudding ; then remove from the fire and pour 
into a dish. By omitting the yolks and using only 
whites of eggs, a delicate cream is obtained. 

Imperial Rice. — (The Trained Nurse.) In a 
double boiler put one quarter of a cupful of washed 
rice, one quarter of a teaspoonful of salt, one inch of 
stick cinnamon, and one pint of milk. Cover and 
cook slowly until the milk is absorbed. Remove the 
cinnamon, add one scant teaspoonful of granulated 
gelatine soaked in cold water until soft. Set aside 
until mixture is chilled and begins to thicken, then 
add one quarter of a cupful of powdered sugar, one 



AND HOW TO PREPARE IT. 79 

teaspoonful of vanilla, one-half cupful of candied fruit 

cut fine, and one cup of whipped cream. Turn into 
wetted moulds and serve very cold. 

Rice Pudding. — One and a half tablespoonfuls 
of rice, two tablespoonfuls sugar, a few grains of salt, 
a little of the grated rind of a lemon, one-fourth cup 
of milk. Mix. Pour in a buttered bowl and bake in 

a very slow oven for one and one-quarter hours. 

3Ialt (ground) and Rice Pudding. — (Yeo.) Stir 

an ounce of ground malt into a pint of boiling milk, 
strain through a sieve, and add the milk to two ounces 
of well-soaked rice. Mix well, and stand for ten 
minutes in a warm place, then bake for an hour. 

Baked Flour Porridge. — Take one pint flour and 
pack tightly in small muslin bag ; throw into boiling 
water and boil five or six hours ; cut off the outer 
sodden portion, grate the hard core fine; blend thor- 
oughly with a little milk, and stir into boiling milk 
to the desired thickness. 

Tapioca Cream. — (Emma Jefferson in The Trained 
Nurse.) Three teaspoonfuls of pearl tapioca. Soak 
over night in cold water enough to cover it. In the 
morning add the tapioca to one quart of milk. Heat 
boiling hot, and stir in the well-beaten yolks of three 
eggs and two thirds of a cup of sugar; stir until it 
begins to thicken. Pour into a pudding dish and frost 
with the whites of three eggs and three tablespoonfuls 
of sugar. Brown lightly in oven. Flavor w T ith lemon 
or vanilla. 



80 FOOD FOR THE SICK 

Tapioca Cream. — One half teacupful tapioCa, one- 
half teaspoonful vanilla, one pint milk, one-half pint 
cream, sugar to sweeten. Boil tapioca in the milk 
until done. Flavor with vanilla and sweeten to taste. 
When this is cold, whip the cream, and stir both until 
thoroughly mixed. 

Macaroni with Cream. — Break macaroni in inch 
pieces until you have one half a cup. Cook in salted 
water until tender. Drain and pour over it one quart 
of cold water. Reheat in a double boiler with one 
third of a cup of cream. Season with salt. 

Cereal with Fruit. — (The Trained Nurse.) 
Three-quarters cup wheat germ, one-half cup of cold 
water, one and a quarter teaspoonfuls of salt, two and 
a half cups of boiling water, one-half pound of dates 
(stoned and cut in quarters). Mix the wheat germ, 
salt, and cold water. Add to the boiling water and 
cook in double boiler thirty minutes. Stir in the 
dates. Wheatlet or wheatena may be used instead 
of wheat germ. 



BREAD-MAKING.* 

The making of good bread is one of the most 
difficult processes known in cookery, and demands 
the knowledge of a scientist, combined with the skill 
of the trained cook. The perfect loaf, a pleasure 
alike to eye and taste, can only be achieved through a 
thorough study of the materials entering into its 
composition, and the reason for such a combination, 

* Jane K. Clemmens in Good Housekeeping. 



AND HOW TO PREPARE IT. 8 1 

and there must be also the knowledge gained from 
practical work, for in bread-making, as in every thing 
else, the old adage holds good, that " practice makes 
perfect." 

The best flour for bread-making is made from the 
hard wheats. These wheats contain a large propor- 
tion of gluten, which gives to the flour a yellow 
tinge and a gritty feeling. Gluten is a nourisher of 
the blood and muscles, so flour containing it must be 
more healthful than the purely starchy flours ; indeed, 
so high an authority on foods as Mrs. E. H. Richards, 
of the Massachusetts Institute of Technology, says, 
that " the bread made from fine flour, which is most 
tempting to the eyes and palate, may after all be the 
one best adapted to the needs and conditions of 
the human system." Gluten also possesses the quality 
of making a tough, elastic dough, a most important 
consideration when the dough is to be expanded by a 
gas, as in bread-making. A given quantity of flour, 
containing much gluten, will swell more on being 
moistened than do the other kinds ; hence, although 
the first cost of the best bread flour may be a little 
more, it is most economical in the end. 

The yeast in bread-making not only should but 
must be of the purest and best to insure success. 
Vague ideas exist in the minds of many as to what 
yeast is. It is a microscopic plant of the lowest order, 
and several varieties are known to scientists. Some 
of these are improved by careful cultivation, and 
these pure yeast cultures, sold as compressed yeast, 
when fresh and good are the best. Yeast, being a 
plant, is subject to the same laws of growth as other 
plants. Extreme cold and heat are alike fatal to it, 



82 FOOD FOR THE SICK 

which explains the fact that when bread dough is 
mixed with too hot a liquid, or becomes frozen, it 
ceases to rise. 

The most wonderful step in bread-making is the 
planting of the yeast in warm dough and the power 
which the yeast has in its growing to raise the mass, 
which it does in the following manner : The flour 
contains starch ; the yeast in growing changes a por- 
tion of this starch to dextrine, a kind of sugar, and, 
continuing its work, the sugar is further changed to 
alcohol and carbon dioxide, a gas which puffs up the 
dough. This is alcoholic fermentation, and is the same 
process as that which makes all fermented liquors. 
If the process is stopped at this time, either by stirring 
the dough or by baking, the bread remains sweet, 
but, allowed to continue its course unchecked, after a 
time acetic fermentation begins, and sour bread is the 
result. The earnest learner will soon be able to detect 
the difference between the fragrant, pleasant odor of 
bread dough just right and the pungent, sour smell 
resulting from too long rising. 

As to the wetting to be used in bread-making, each 
must be guided somewhat by circumstances. The 
most nutritious is made from all milk, and some, on 
account of expense, must use water alone ; however, 
the preference in most cases is given to half milk and 
half water. With many of these a small amount of 
shortening seems to be a necessity, although its use is 
condemned by some teachers of domestic science. 
By its use the natural toughness of the dough is over- 
come and its nutritious quality increased. If all 
water is used the bread will require more shortening, 
but even then let it be something besides an inferior 



AND HOW TO PREPARE IT. 83 

quality of lard. A very small amount of sugar adds 
to the good quality of the bread, and supplies the loss 
of the natural sugar of the wheat. 

In successful bread-making the liquid used should 
be at a temperature of 8o° F., and lower even than this 
in extremely warm weather. Flour enough should 
be used to make a dough that does not spread but 
keeps its shape, and the more the dough is beaten the 
better will be the result. Instead of covering with a 
cloth, as most people are apt to do, use a closely-fitting 
cover, that no crust may form over the top during the 
process of rising, which must be accomplished in a 
room whose temperature at first is 70 F. and gradually 
falls to 6o° F., or even lower. Do not, if it can be 
avoided, put the bread to rise standing with one side 
exposed to the heat from the range. With the tem- 
peratures indicated, the bread should rise perfectly on 
the kitchen table. After the yeast has done its work, 
the dough occupies more than twice the space that it 
did in the beginning, and if it can not be attended to 
at once, cut it through with a knife, thus forcing it to 
do the same work over again ; but when it has risen 
the second time, have no further delay in kneading. 

Kneading is a process not easily described. By it 
the dough is made tender and fine grained. The proc- 
ess is best learned by observation of some one skilled 
in the art, and by practice. The dough should be of 
such consistency that the merest dusting of the board 
and hands with flour will suffice. Too much flour 
added at this stage would make the finished loaf 
hard and dry. Divide the kneading loaf into halves, 
make each into a round shape, and put close together 
into a pan which would measure about nine inches 



84 FOOD FOR THE SICK 

in length, three inches in depth, and five in width at 
the base and a little broader at the top. Cover this 
time with a towel, and let rise again until double its 
bulk, and if possible away from the range, as by so 
doing the bread will be finer grained, then bake at 
once. Baking kills the yeast germs and fixes the air- 
cells which are formed in the rising; it also dissipates 
the alcohol and carbon dioxide. Owing to the large 
amount of water contained in the dough, the tempera- 
ture of the inside of the loaf does not rise above 212 
F. ; but the outside, from the greater heat of the oven, 
soon browns, or, in other words, the starch is changed 
to dextrine. The same change is seen in bread prop- 
erly toasted. In the process of digestion all starches 
must be similarly changed, so the importance of thor- 
ough baking is apparent. 

The fire should be sufficient to last through the 
entire baking, and the oven should be hot enough 
at first to puff the dough and partially brown it within 
fifteen minutes. Turn the loaves while in the oven 
several times, that they may rise evenly, and when 
well browned much decrease the heat, cover with 
thick brown paper, and bake forty-five minutes ; then 
remove from the pans and cool uncovered as quickly 
as possible. If a soft crust is desired, rub the loaves 
while hot with a little butter folded in a piece of clean 
cloth. 

Bread is commonly made with yeast, because that 
raised with prepared powders does not keep well ; it 
very soon becomes hard and dry, though sweet and 
white when perfectly fresh. Daily baking becomes an 
irksome and endless task to the housewife, though no 
doubt she would rather do it than follow the example 



AND HOW TO PREPARE IT. 85 

set in German and Swiss farmhouses, where " baking 
day" comes but once in three weeks. The home 
bread-maker who prefers her own yeast has an extra 
chance for success, with very little extra trouble, and 
then she need only bake once or twice a week. Bread 
is best kept in an earthen jar with a close cover, 
which should be washed, scalded, and dried in the open 
air twice a week. The following recipes have been 
well tested, and if carefully followed good bread will 
be the result : 

Yeast. — Boil six medium-sized potatoes and mash 
them very fine. While the potatoes are boiling, tie 
one teacupful of fresh, lightly-broken hops in a little 
bag and let boil for half an hour in two quarts of boil- 
ing water. Mix one pint of sifted flour, one teacup- 
ful of sugar, and one tablespoonful of salt together 
well in a large bowl, and pour on the boiling hop- 
water, stirring constantly. Thin the mashed potatoes 
by adding sufficient of the liquid mixture to make it 
of a consistency to pour into the bow 7 l, holding back 
the bulk; strain it through a sieve; when cold, add 
one cupful of baker's yeast dissolved in a little warm 
water. When partly light, stir it down two or three 
times in as many hours, and at the end of that time 
it will be light. Keep it in glass jars well covered, or 
bottle it. 

One Loaf of Bread. — Boil three - fourths cup of 
milk and melt in it one tablespoonful of lard or 
butter, then add three-fourths cup of water, one-half 
teaspoonful of salt, one small tablespoonful of sugar, 
and one-fourth cake yeast, softened in water to cover. 
Beat and stir in gradually and thoroughly from four 



86 FOOD FOR THE SICK 

to five oups of sifted bread flour. If it is desired to 
raise the dough quickly, use double the quantity of 
yeast, and make a little thicker with flour, as rapid 
rising thins the dough. 

Afternoon-Tea Bread. — Take one cup of milk, 
one teaspoonful each of butter and sugar, one-fourth 
yeast cake, one saltspoonful of salt, flour, and the 
white of one egg. Warm the bread bowl and spoon ; 
scald the milk and allow it to cool; sift the flour. 
Butter the bowl and add the warm milk; melt the 
butter, and dissolve the sugar, salt, and yeast in it; 
sift in the flour until a stiff dough is made which does 
not stick to the bowl. Beat well. Cut the beaten 
white of the egg into the dough carefully. Cover the 
bowl with a towel, and allow the dough to rise until 
twice its size. If the temperature is 70 degrees Fahr- 
enheit, it will take an hour. Cut the dough down and 
beat well. Shape into a loaf, rolls, or biscuits. Allow 
them to rise until twice the size. Bake in a hot oven. 

Rye Bread. — Take two quarts of wheat flour, two 
pounds of rye flour, a little salt, and one-fourth pint 
of good yeast, with water enough to form into a stiff 
dough. Let it stand in a warm place three hours, 
then bake three hours. 

Whole-Wheat Bread. — Scald one cupful of milk; 
add one cupful of water, one teaspoonful each of salt, 
sugar, and butter. When this is lukewarm add one 
fourth of a yeast cake, dissolved in one half of a cup- 
ful of lukewarm water, and enough whole wheat flour 
to make a thin batter. Have this done by six o'clock, 
and set in a warm place until ten o'clock. Add 



AND HOW TO PREPARE IT. 87 

enough flour to make a soft dough, kneading well. 
Let it rise until morning; then stir down and pour 
into well-greased pans, and let it rise half an hour. 
Bake one hour in a moderate oven. 

Salt-Rising* Bread. — To one teacupful of milk add 
enough boiling water to bring it to blood temperature. 
Add a little sugar and salt, one tablespoonful of 
Graham flour or cornmeal, and two tablespoonfuls 
of wheat flour; mix well, and set to rise by placing 
the bowl in warm water. Should water show on top, 
sprinkle in a little water and stir ; mix as other 
breads. Put in pans and let stand until light. When 
risen enough, bake as quickly as possible, and, when 
done, brush the crust with butter. 

Rolls. — Boil one pint of milk, and melt in one-fourth 
cup of butter, then add one-half teaspoonful of salt and 
one tablespoonful of sugar. When cool enough, add 
one-half cake of yeast, softened in water to cover ; then 
stir in gradually from four to five cups of bread flour. 
Raise the same as bread. After being risen this dough 
can be shaped in a variety of ways. Folded rolls can 
be made by rolling the dough, after kneading, one-half 
an inch thick, then cut into large or small rounds. 
With the fingers draw these rounds out to an oval 
shape ; spread all over with melted butter, and then 
double evenly together. Place on the pan two inches 
apart. Biscuits can be made by cutting off small 
pieces of the dough after kneading, rolling lightly in 
the palms of the hands until round, and then putting 
close together in the baking-pan. Rolls need a hotter 
oven at first than bread, and should bake from fifteen 
to twenty minutes. 



88 FOOD FOR THE SICK 

Gluten Bread. — Less yeast is required than with 
starch flour, and less time in the raising process. 
Very sour or old yeast should never be used. Take 
one quart of sweet milk or milk and water, one heap- 
ing teaspoonful of good butter, one-half cake of any 
fresh dry hop-yeast, or one fifth of a two-cent cake of 
compressed yeast beaten up with a little water, and 
two eggs, well beaten. Stir in gluten till a soft dough 
is formed — about the consistency of a baking-powder 
biscuit. Put in pans to raise, and, when light, bake in 
a hot oven. 

Gluten Griddle Cakes. — For two persons beat up 
nicely one egg, add a pint of water, a little salt, and 
stir in gluten to make batter much thicker than wheat 
flour griddle-cake batter is usually made. Previous to 
adding the gluten, mix with it thoroughly a slightly 
heaped tablespoonful of baking powder. Stir in two 
or three ounces good butter. 

Gluten Gems. — Put the batter prepared as above 
in very hot, well-buttered gem pans, and bake without 
burning in quick oven. It takes somewhat longer to 
bake these than other gems. 

Gluten Cream Wafers. — Stir gluten (crude or 
purified) into sweet cream until the dough is thick 
enough to roll out to thickness of pasteboard. A 
little salt may be added if desired. Cut in any form, 
and bake to a delicate brown. 

Hard Graham Rolls. — About two thirds of a pint 
of very cold water is added to a quart of graham flour 
(pure) ; mix to a stiff* dough, then pound as for beaten 



AND HOW TO PREPARE IT. 89 

biscuit for a half hour or more. Roll out and cut into 
biscuit shapes; place them in a pan a little distance 
apart; prick with a fork. Bake in a hot oven. 

Boston Brown Bread. — One pint of milk, one 
pint of cornmeal, half pint of ryemeal or graham 
flour, a scant half cup of New Orleans molasses, one 
scant teaspoonful of soda, one teaspoonful of salt. 
Mix cornmeal, rye flour, and salt together ; thoroughly 
dissolve soda in a little milk, then add rest of milk. 
Now add to the flour the molasses, milk, and soda. 
Stir all this well together, keeping it free from lumps; 
pour this into a double kettle which has been pre- 
viously buttered. Have water boiling. Boil for four 
hours, never allowing it to cease. Now take bread 
out, and bake it in the oven for twenty minutes. 

Brown Bread and Cream. — Take a slice of brown 
bread, cover it with cream, and sprinkle with a little 
sugar. 

Bread of Corn and Rice. — One-half pint corn- 
meal, one pint of cold boiled rice, one-half pint of 
milk, one egg, half teaspoonful of salt, piece of butter 
the size of a walnut, one teaspoonful of baking 
powder. Mix cornmeal, sugar, salt, and baking powder 
together thoroughly. Pass rice through a sieve, and 
add to it the milk, egg, and butter (melted). Now stir 
in the cornmeal, etc., and put in oven. 

Zwieback. — Take a rusk, slice it in half-inch 
slices, put slices in a very slow oven, and allow them 
to remain until they attain a deep golden-brown 
color. This is best done in a brick oven ; conse- 
quently zwieback furnished by bakers is the best. 



90 FOOD FOR THE SICK 

Sippets.— Cut slices of bread thin about one inch 
wide and three to four inches long. Put in oven and 
toast them carefully until they are of a golden color. 
Serve on hot plate. 

Soup Sticks. — Dissolve one-half teaspoonful of 
salt and one tablespoonful of sugar. Soften two 
tablespoonfuls of butter in a half pint of hot milk. 
Mix the above ingredients, and let stand until luke- 
warm ; put in one fifth of a cake of yeast (first dissolve 
if it is compressed), add the white of one egg } well 
beaten, and flour enough to make dough slightly 
softer than for ordinary bread. Let this rise over 
night. Cut this in small pieces, and roll out into long 
slender sticks, say six inches long and a half inch 
thick. Place them in buttered pans, say two inches 
apart, and put them in a warm place for one hour to 
rise ; then bake fifteen to twenty minutes. Bake in a 
moderately hot oven. 

Egg Rusks. — One quarter of a pound of butter, one 
pint of milk, seven eggs, three ounces of sugar, one 
gill of yeast flour. Warm the milk and melt the but- 
ter in it ; break up the eggs well, and add to them the 
sugar and yeast, adding sufficient flour to make a soft 
dough ; then sprinkle a little flour over the top, cover 
it with a cloth, and put it in a warm place to rise. As 
soon as the dough becomes light (which will take from 
one and a half to two hours), work it down, cover it 
again, and let it rise for another hour. Then work it 
down for the last time, and form it into round cakes 
size Qf an egg ; place these closely together in a but- 
tered baking-tin, let them stand for ten minutes, and 
then put them in a quick oven. Twenty minutes will 



AND HOW TO PREPARE IT. (J I 

be sufficient time to bake them. Pass a brush dipped 
in milk over them a few minutes before removing 
them from the oven. 

Sponge Rusks.— Take sponge cake; this must be 
stale. Cut in slices about one quarter of an inch 
thick and one inch wide ; put them on a gridiron, and 
put in slow oven until pale brown and very crisp. 
They will keep for several days if kept in close tin. 

Diet Bread.— Three eggs, one ounce of sugar, one 
teaspoonful of baking powder, one and a half ounces 
of flour, a little grated lemon rind. Pass sugar and 
flour through a sieve into a bowl ; break into this all 
the eggs; whisk until the mass is like cream; add 
grated lemon rind. You should bake this in shallow 
tins, and they should be lined with greased paper. 
Bake about three quarters of an hour in moderate 
oven. This may be baked in flat tins, and have jam 
spread between. 

Soup Roll. — (According to Hedwig Heyl.) Thirty 
grams of grated roll are toasted with ten grams 
of butter, without coloring the latter ; three eighths of 
a liter of bouillon is poured over and slowly boiled 
for a half-hour. The yolk of an egg is beaten up 
with a tablespoonful of sweet or sour cream, and then 
put into the soup, and the latter is passed through a 
sieve upon the previously warmed plate. 

Soup Biscuit. — (Hemmeter.) Forty grams of 
butter are stirred for a quarter of an hour, afterward 
mixed with two whole eggs, a little salt is added, and 
at least forty grams of flour. In order to make 



92 FOOD FOR THE SICK 

the mass rise more easily, one can add three grams 
of baking powder (consisting of bicarbonate soda and 
tartaric acid). A long, square sheet-iron mould is 
rubbed with butter; the mass is put into it, and baked 
in the oven with moderate heat for a half-hour. When 
the mass is cooled off, it is taken out, cut into blocks, 
and can then be added to the various soups. 

Aleuronat Bread, — (According to Dr. Huth, Aerztl, 
Centralbl.) Mix five hundred grams of aleuronat 
flour and one thousand three hundred grams of rye 
flour. Mix one half of this mass with one liter of 
warm water, two good teaspoonfuls of salt, and one 
hundred and eighty grams of yeast finely divided 
in a little water ; set this dough, sprinkled with a little 
flour, to rise. After the usual rise, the dough is 
worked up with the remaining flour into loaves. 
These are baked in square pans rubbed with butter ; 
after letting them rise well once more, they are baked 
for two hours with strong heat. 

Sponge Drops. — (Emma Jefferson, in the Trained 
Nurse.) Beat together three eggs and one and a half 
cups of sugar. Add one-half cup of cold water when 
they are light, and two cups of flour, in which sift 
one teaspoonful of cream of tartar and one-half tea- 
spoonful of saleratus. Flavor with lemon. Drop, in 
teaspoonfuls, into buttered muffin-cups, and bake in 
quick oven. 

Alniond Cakes for Diabetes. — (Seegen.) Take 
of blanched sweet almonds one quarter of a pound; 
beat them as fine as possible in a stone mortar ; remove 
sugar contained in the meal by putting meal into a linen 



AND HOW TO PREPARE IT. 93 

bag and steeping it for a quarter of an hour in boiling 
water acidulated with vinegar ; mix this paste thor- 
oughly with three ounces of butter and two eggs. 
Next add the yolks of three eggs and a little salt, and 
stir well for some time. Whip up the whites of three 
eggs and stir in. Put the dough thus obtained into 
greased moulds, and dry by slow fire. 

Peptonized 3Iilk Toast. — Over two slices of toast 
pour a gill of peptonized milk (cold process) ; let stand 
on the hob for thirty minutes. Serve warm, or strain 
and serve fluid portion alone. Plain light sponge-cake 
may be similarly digested. 



GENERAL RULES FOR COOKING. 

FRESH VEGETABLES. 

Summer vegetables should, if possible, be cooked 
on same day they are gathered. In boiling them they 
should be put in enough boiling salt water to cover 
them, and boiled steadily until done ; should the water 
need replenishing, use boiling water only. The vessel 
must be kept covered ; care should be taken not to boil 
too long, for this makes them watery, though they must 
be done. If the water has boiled a long time before 
vegetables are put in, it loses all its gases, and the 
mineral ingredients are deposited, leaving it flat and 
tasteless, and the vegetables will not have bright color 
nor fine flavor. 

Dried Peas, Beans, and Lentils. — These all con- 
tain nitrogenous substances, and are valuable as' foods, 



94 FOOD FOR THE SICK 

They require good cooking. The skins or shells are 
hard to digest, and should be rejected. Dried beans, 
peas, etc., should be soaked over night in cold water, 
then they should be spread out for a day to dry ; dur- 
ing this drying process a change takes place which 
changes the starch into sugar. This insures better 
digestion. Butter added to water while cooking is 
said to soften them. If to be used as vegetables, use 
hot water ; if as soup, use cold water. 

Time-Table for Cooking Vegetables. 

Potatoes, old, boiled, 30 minutes 

Potatoes, new, baked, 45 minutes 

Potatoes, new, boiled, 20 minutes 

Sweet potatoes, boiled, 45 minutes 

Sweet potatoes, baked, 60 minutes 

Squash, boiled, 25 minutes 

Squash, baked, 45 minutes 

Shell beans, boiled, 60 minutes 

Green peas, boiled, 20 to 40 minutes 

String beans, boiled, 1 to 2 hours 

Green corn, 25 to 60 minutes 

Asparagus, 15 to 30 minutes 

Spinach, 1 to 2 hours 

Tomatoes, fresh, 1 hour 

Tomatoes, canned, 30 minutes 

Cauliflower, 1 to 2 hours 

Cabbage, % to 2 hours 

Dandelions, 2 to 3 hours 

Beet greens, 1 hour 

Onions, 1 to 2 hours 

Beets, 1 to 5 hours 

Turnips, white, ^ to 1 hour 

Turnips, yellow, ij£ to 2 hours 

Parsnips, 1 to 2 hours 

Carrots, 1 to 2 hours 



AND HOW TO PREPARE IT. 95 

CANNED GOODS. 

A word about the appearance of the cans : If the 
ends are convexed or bulged out, do not use it, for this 
usually means fermentation has been going on in the 
can ; but if the reverse, the ends are sunken or con- 
caved, you may know the contents to be wholesome. 
(The rule of bulged ends does not apply to condensed 
milk.) Upon opening the can, pour the contents 
immediately into a glass or porcelain dish; never let 
contents stand in the can, as there is a chemical action 
of air upon the tin, often causing sickness. 

Canned Fruits, — Should be placed in an open 
glass or porcelain dish and set in the refrigerator sev- 
eral hours before they are to be served. 

Canned Vegetables. — Few cooks understand cook- 
ing these articles of diet, and in incompetent hands 
they prove unsatisfactory. They are usually served 
in the brine that is in the can ; this should not be done, 
and if the directions given below are followed it will 
be difficult to distinguish them from fresh vegetables. 
I am speaking especially of peas, lima beans, and 
string beans. Pour off brine, throw it away, then 
place the vegetables in cold water ; wash well, and let 
stand a few minutes ; this freshens them. Cook but 
a few minutes, and season to taste. Milk may be used 
in cooking instead of water. A small piece of pork 
added to string beans adds flavor. 

Corn. — Should only be thoroughly heated, as it has 
been sufficiently cooked before canning. Add butter, 
milk, salt, and pepper, as desired. 



g6 FOOD FOR THE SICK 

Tomatoes. — Should be cooked quickly over hot fire 
to retain the natural flavor ; never let them simmer a 
long time. 

Asparagus. — Is best cooked in the cans; care 
should be taken not to break off the tips. 



DRIED AND EVAPORATED FRUITS. 

Unfortunately, dried fruits are usually imperfectly 
cooked, but if they are properly prepared they make 
an excellent food. 

Stewed Prunes. — Thoroughly wash and pick over, 
rejecting imperfect ones; put them to soak over night 
in the water (cold) they are to be cooked in, using 
only enough water to cover them. Place them on the 
fire where they can simmer only for three hours. Do 
not let them boil, and do not use an iron vessel to 
cook them in. Keep them covered closely. If care- 
fully cooked they may be served whole, which makes 
a much more appetizing appearance than when the 
skins are broken. Prunes are usually sweet enough, 
but if sugar is to be added, wait until five minutes be- 
fore taking off the fire. In other dried and evaporated 
fruits the treatment is about the same, only they re- 
quire but about two hours' cooking ; add sugar same as 
in prunes. Do not stir, as stirring breaks the fruit. 

Dried Peaches require more washing and rub-^ 
bing than any other fruit in order to free them from 
fuzz and skin. Peaches dried with the skins on make 
the richest fruit. The skins, however thick, are dis- 



AND HOW TO PREPARE IT. 97 

solved in cooking. During hot weather fruit while 
soaking should be put in the refrigerator, as it is liable 
to sour. 

Flavoring should be used sparingly, and extra C 
sugar is by many thought to be the best sugar for 
dried fruits. All cooked fruits are better served cold. 
All dried fruits should be treated in this manner. 



MILK AND MILK PREPARATIONS. 

Milk and Lime Water. — To two thirds of a glass 
of milk add one third of a glass of limewater. Serve 
at once. 

Milk and Seltzer. — Equal parts of sterilized milk 
and seltzer water are mixed. Serve immediately. 

Milk and Soda Water. — Made as milk and seltzer. 

3Iilk and Vichy. — Made as milk and seltzer. 

Milk and Cinnamon Drink. — (Ringer.) Boil in 
one pint of new milk sufficient cinnamon to flavor it 
pleasantly, and sweeten with w T hite sugar. This may 
be taken cold w 7 ith one teaspoon of brandy, and is 
very good in cases of diarrhea. Children may take 
it warm without brandy. 

Rice Milk. — Prepare rice by receipt suggested 
elsewhere in this volume. Put rice in a strainer, and 
pour through it hot milk. The milk may be poured 
through the rice several times. See that no bits of 
rice are in the milk. This may be salted or sweet- 
ened and flavored. 



98 FOOD FOR THE SICK 

Milk Mixture in Typhoid.— Milk (fresh) half 
pint, water half pint, white of one egg, sugar one tea- 
spoonful, a pinch of salt. Mix thoroughly. A tea- 
spoonful of some fruit juice (pure) may be added to 
this if desired. 

Almond Milk.— (Hemmeter.) Thirty grains of 
sweet almonds, two of bitter almonds, are blanched after 
they have laid twenty-four hours in cold water. One 
can scald the almonds with boiling water ; then they 
can be pressed out of the hulls after a few minutes. 
Pound almonds in a mortar, then mix with one-fourth 
liter warm water or milk, and the mixture is allowed 
to stand for two hours, after which it is strained 
through cloth and the juice well pressed out. 

Milk Punch. — Make this by adding brandy, whisky, 
or rum and milk in proportion of one to four or six 
parts of milk ; flavor with sugar, shake until froth is 
raised ; serve with grated nutmeg on top. 

Sherry or Brandy and Milk. — (Ringer.) To one 
tablespoonful of brandy or one wineglass of sherry, 
in a bowl or cup, add powdered sugar and a very little 
nutmeg ; warm a small cup of new milk and pour over 
wine and sugar ; shake well and serve. 

Rum Punch. — White sugar, two teaspoons; one 
egg, stirred and beaten up ; warm milk, large wine- 
glass ; Jamaica rum, two to four teaspoons ; nutmeg. 

Champagne Whey. — Boil half pint milk; strain 
through cheese cloth; add wineglass of champagne. 

Milk and Egg. — Best milk with salt to taste ; beat 
white of egg till stiff; add egg to milk and stir. 



AND HOW TO PREPARE IT. 99 

Wine Whey. — (Thompson.) Milk one pint, wine 
of pepsin one teaspoonful. Heat gently to 115 F.; let 
stand, break the curd, strain, and add sherry to the 
proportion of one to four or six. Drink cold. 

Tamarind Whey, — (Pavy.) Stir two tablespoonfuls 
of tamarind in a pint of milk while boiling; after it 
is cold, strain. A refrigerant and slightly laxative 
drink. 

White Wine Whey or Posset. — (Pavy.) To a half 
pint of milk, boiling, add one wineglassful of sherry, 
and afterward strain through a muslin cloth. Sweeten 
to taste. A useful diuretic drink in cold and mild 
febrile disorders. For child, give tablespoonful every 
two or three hours. 

Milk with Suet. — Half pint of milk, half ounce of 
suet (mutton). Shred suet very finely, add it to milk, 
and simmer very gently for three quarters of an hour ; 
strain through muslin. Good in chest and wasting 
diseases. 

Cream of Tartar Whey. — (Pavy.) Stir a quarter 
of an ounce of cream of tartar into a pint of boiling 
milk and strain. In serving it may be rendered more 
agreeable by the addition of sugar. Diuretic and 
refrigerant. 

Junket. — Take a half pint of fresh milk, heated 
lukewarm ; add one teaspoonful essence of pepsin, and 
stir just enough to mix. Pour into custard cups, let 
stand till firmly curded ; serve plain or with sugar 
and grated nutmeg. May add sherry. 

L, tfC, 



IOO FOOD FOR THE SICK 

Milk Jelly.— (Hemmeter.) Boil two liters of milk 
for five to ten minutes with two hundred and fifty 
grams of sugar. To the well-cooled mixture add, 
while slowly stirring, a solution of thirty grams of 
white gelatin in two hundred and fifty grams of 
water, and also add three wineglassfuls of good 
Rhine wine or thirty grams of cognac. After- 
ward pour the mass into a form and let cool. 

Junket, — (Anderson.) Sweeten with white sugar 
one pint of new milk. If wine is allowed, a dessert- 
spoonful of sherry is an improvement. Heat to the 
warmth of new milk, pour into a shallow dish, and 
stir in two teaspoonfuls of essence of rennet. This 
will form a slight curd. Grate a little nutmeg over it 
or add a pinch of powdered cinnamon. Serve when 
quite cold. In cold weather the milk should be 
placed in a warm room to set. An excellent food and 
a good substitute for milk in typhoid fever, etc. 

Eg-g* and Wine. — (Ringer.) Take one egg y half 
glass of cold water, one glass sherry, sugar, very little 
nutmeg ; beat the egg into a froth with a tablespoonful 
of cold water. Make the wine and water hot, but not 
boiling ; pour on the egg, stirring all the time. Add 
sufficient sugar to sweeten and a very little nutmeg. 
Put into granite saucepan over slow fire, and stir one 
way until it thickens, but do not let it boil. Serve 
with crisp biscuit or bits of toast. 

Wine Whey. — Put two pints new milk in saucepan 
and stir over clear fire until nearly boiling ; then add 
gill (two wineglassfuls) of sherry, and simmer a quar- 
ter of an hour, skimming off" curd as it rises. Add a 



AND HOW TO PREPARE IT. 10 1 

tablespoon more sherry, and skim again for a few min- 
utes; strain through coarse muslin. May use two 
tablespoons lemon juice instead of wine. 

Sterilized Milk. — Put the required amount of milk 
in clean bottles. (If for infants, each bottle holding 
enough for one feeding.) Plug mouths lightly with 
rubber stoppers ; immerse to shoulders in kettle of 
cold water ; boil twenty minutes, or, better, steam thirty 
minutes in ordinary steamer; push stoppers in firmly, 
cool bottles rapidly, and keep in refrigerator. Warm 
each bottle just before using. 

Koumiss. — Take ordinary beer bottle with shifting 
cork; put in it one pint milk, one-sixth cake of Fleisch- 
man's yeast or one tablespoon of fresh lager beer yeast 
(brewers'), one-half tablespoon white sugar reduced to 
syrup ; shake well and allow to stand in refrigerator 
two or three days, when it may be used. It will keep 
there indefinitely if laid on its side. Much waste can 
be saved by preparing the bottles with ordinary corks, 
wired in position, and drawing off the koumiss with a 
champagne tap. 

Milk, Effervescent Zyminised. — Put some finely 
cracked ice into a glass half filled w 7 ith cold apolli- 
naris, vichy, or aerated water, as preferred ; then 
quickly pour in zyminised friilk, and drink while 
effervescing. 

Zyminised milk may be made more palatable to 
many patients by addition of a little grated nutmeg, 
sweetened with a little malt extract or flavored with a 
little brandy, etc. 



102 FOOD FOR THE SICK 

Kefyr. — (Hemmeter.) It is best to procure moist 
kefyr mushrooms (not the dried grains prepared for 
immediate use). They can be procured from the Cau- 
casian Kefyranstalt in Breslau, or from Dr. M. Leh- 
mann, Berlin, C (43 and 44 Heiligeist Strasse). Pour 
away the liquid contained in the bottle, wash the 
mushrooms in a lukewarm soda solution of 5-1000, 
rinse with clean lukewarm water, and after pouring 
away the water place the mushrooms in a porcelain 
vessel of a capacity of two liters. Previously two 
liters of milk should have been boiled and allowed to 
cool again; now pour the milk, the temperature of 
which should be lukewarm, upon the mushrooms, close 
the vessel tightly, and let it stand for twenty-four 
hours in a place the temperature of which should be 
about 15 R., during which time it is well to often stir 
the milk carefully. At the expiration of this time it 
should be stirred again, and the milk is then poured 
through a fine wire sieve into clean bottles with pat- 
ent stoppers. These bottles are again kept for twenty- 
four to thirty-six hours, or, at the highest, fifty-four 
hours, in a place the temperature of which is kept at 
that named above. Bottles should be kept lying 
down. 

By frequent shaking the process of fermentation 
may be hastened, likewise through heat, on which 
account the fermentation takes place more quickly in 
mid-summer, and the kefyr consequently will be 
finished sooner. The mushrooms which remain after 
pouring off the milk must be rinsed each time with 
lukewarm water and freed from the particles of cheese, 
and afterward placed again in a thoroughly clean 
vessel, and milk again poured over them. After two 



AND HOW TO PREPARE IT. 103 

or three days the preparation is so regulated that each 
day two bottles (of one liter each) become ready for 
use, for which reason four patent stopper bottles are 
necessary. Once a week the bottles must be rinsed 
with a lukewarm soda solution 5-1000 instead of luke- 
warm water, in order to free them from acid. At first 
let the patient drink one wineglassful three times a 
day, then one third of a liter, then constantly increase 
the dose until prescribed dose has been reached. 

Peptonized Ice Cream. — (Fallis.) One measure 
peptogenic milk powder, one-half pint milk, one-half 
pint water, four tablespoonfuls of cream ; heat to boil- 
ing point, according to directions accompanying pep- 
tonizing powder. Now transfer mixture to a freezer 
and freeze. Serve. 



EGGS. 

EGGS RAW. 

Egg "Water. — Stir whites of two eggs into half a 
pint ice-water without beating ; add enough salt or 
sugar to make palatable. 

Glair Water. — (Hemmeter.) Into 200 cubic centi- 
meters of cold water, which has been previously boiled, 
put with constant stirring the white of one egg, and 
add, according to prescription, three teaspoonfuls of 
powdered sugar or grape sugar, or 10 grams of cog- 
nac. Serve. 

Egg Drink. — One tablespoonful of cream, white 
of one fresh egg } one tablespoonful of brandy. Whip 



104 p o° D F0R THE SICK 

egg to a froth, now add cream ; whip again, then add 
brandy by degrees, mixing well. This should be 
served immediately. 

Eggnog. — Scald some new milk by putting it, 
contained in a jug, into a saucepan of boiling water, 
but do not allow it to boil. When cold, beat up a 
fresh egg with a fork in a tumbler with some sugar ; 
beat broth, add a dessertspoon of brandy, and fill up 
tumbler with scalded milk. 

Tom and Jerry. — Beat one whole egg with heap- 
ing teaspoonful of sugar until it is very light, then 
add two tablespoonfuls of rum and three fourths of a 
cupful of boiling water. Mix this well by shaking in 
hot glass with tin cover. Serve in hot glass with little 
nutmeg grated over the top. 

Eggs for Fever Patients. — (Yeo). The yolk may 
be beaten with milk, hot water, or with hot tea sweet- 
ened with grape sugar. Brandy may be added. 

Mistura Spiritus Vini Gallici. — (Br. Ph.) Yolk of 
two eggs, half an ounce of refined sugar ; thoroughly 
beat, and add four ounces cognac and an equal amount 
of cinnamon water. The brandy in this mixture may 
be still further diluted. 

Milk Brandy and Egg. — Place egg into a tumbler 
and beat to a froth; add powdered sugar to taste and 
a dessertspoonful of brandy. To this add a quarter of 
a pint of fresh zyminised milk. 

Sherry and Egg. — One egg f two ounces sherry 
(best). Beat egg thoroughly, add wine, and beat again. 
This makes a very strengthening drink in convales- 
cence. 



AND HOW TO PREPARE IT. tOg 

Port Wine and Egg. — One egg y sugar and nutmeg 
to taste, one wineglassful port wine, one wineglassful 
hot water. Beat egg and sugar together; now add hot 
water, beating hard all time (add water slowly). Now 
add wine. Dust nutmeg over top. A nice way to serve 
this is with strips of dry toast, biscuit, or sponge cake. 

Wine Whey with Eggs. — Two yolks of eggs, one 
gill sherry or Madeira, one dessertspoonful sugar. 
Beat yolks of eggs and sugar together. Bring wine to 
a boil, then stir in eggs and sugar. Take hot. 

Egg- Snow. — One new egg } two tablespoonfuls 
milk, one teaspoonful sugar, lemon or orange juice to 
taste. Beat the yolk (after having separated it from 
the white) thoroughly with the sugar and milk ; now 
add the lemon — port wine may be added if allowed. 
Whisk the white to a very stiff froth ; take about two 
thirds of this and mix with the yolk, etc. ; pour into 
serving glass, and put rest of white on top. 

Egg* with Beef Tea. — One egg } one-fourth pint of 
beef tea, a pinch of salt. Beat the egg thoroughly. 
After having heated the beef tea to boiling point, add 
to egg little at a time, stirring. This makes a highly 
nutritious food. 

Strengthening Mixture, — Four new eggs, half 
pound raw sugar, four lemons, half pint rum, half pint 
milk. Put eggs in bowl with the lemon juice; let 
them stand until shells are dissolved by the action of 
the lemon. To this add milk, rum, and sugar, and 
beat thoroughly. Strain and bottle. A tablespoonful 
may be taken three times a day. Note. — Good in 
weak chests. 



106 FOOD FOR THE SICK 

EGGS COOKED. 

Poached Egg", New Way, — Break egg into cup or 
mould ; set this into boiling water until done. Serve 
on a square of toast. 

Boiled Eggs. — To boil them so the albumen is uni- 
formly coagulated, temperature of water must not 
exceed 180 F. Boil ten to fifteen minutes. 

Boiled Egg, No. 2. — Let water come to a boil; 
immediately take water off stove and put egg in it ; 
let egg stand for five minutes, and the white will be 
firmly set, though not hard. 

Boiled Egg (New Process), No. 3. — Put egg in 

cold water ; allow water to reach boiling point ; re- 
move, and the egg is cooked through. 

Egg Toast. — Break one egg on a plate, whip 
thoroughly ; add to this one cup of milk and a pinch 
of salt. Have the crust removed from three or four 
slices of bread cut three quarters of an inch thick. In 
the above mixture soak the bread, lay in a buttered 
pan, and bake in hot oven or fry until a golden brown. 
Serve with butter. 

Steamed Egg.— One egg, two tablespoonfuls cream, 
salt and pepper. Break egg in a bowl, add salt, pepper, 
and milk; beat to a froth. Butter a cup or mould, 
pour into this; steam for ten minutes, and serve on a 
square of toast. The crust should be removed from 
the toast. 

Omelet Souffle. — Two eggs, one teaspoonful sugar, 
one dessertspoonful jam, one-half ounce butter, a little 



AND HOW TO PREPARE IT. 107 

flavoring if desired. Divide yolks from whites ; beat 
yolks, sugar flavoring until thick. Whip whites into 
stiff froth, stir lightly into yolks. Melt butter into 
omelet pan and pour in mixture. Cook over fire for 
about one minute, then in a hot oven for two to three 
minutes. Spread jam on, roll up, and dust with sugar. 
Serve hot. 

Rum Omelet (for convalescents). — One egg, one 
teaspoonful sugar, one ounce butter, one teaspoonful 
milk, one teaspoonful rum. Beat egg and sugar 
together, add to them the milk and rum, continue 
beating. Put butter in omelet pan ; when hot, pour 
in mixture. Cook three or four minutes ; be careful 
not to let omelet stick to pan. Turn on hot plate, roll 
up, and dust with sugar. If desired, rum may be 
served over the omelet. 

Note. — Brandy or other liquors may be used instead of rum. 

Bread Omelet. — (The Trained Nurse.) Two eggs, 
one quarter of cup of stale bread crumbs, one-quarter 
cup of milk, one-half teaspoonful of salt, one and a 
half teaspoonfuls of butter. Soak the crumbs in milk 
fifteen minutes ; add the salt and the yolks of the eggs 
well beaten, and fold in the whites of the eggs beaten 
stiff. Cook and serve as ordinary omelet. 

Egg Sandwiches. — Cut thin slices of stale bread 
in triangles and toast. Put together in pairs, having 
between thoroughly cooked egg yolk, rubbed to a 
paste, seasoned with salt and moistened with butter. 

Baked Custard. — One small egg t one tablespoon- 
ful sugar, a few grains of salt, one-half cup milk, 
slight grating of nutmeg. Scald the milk. Beat the 



Io8 FOOD FOR THE SICK 

eggs slightly and add the sugar and salt. Pour on 
gradually the hot milk. Strain into buttered cups. 
Sprinkle with nutmeg. Place in a pan of hot water 
and cook in a slow oven until firm. 

Soft Custard. — Yolk of two eggs, two tablespoon- 
fuls of sugar, a few grains of salt, one cup of milk, 
one-third teaspoonful vanilla. Scald the milk. Beat 
the eggs slightly and add sugar and salt. To the 
mixture add gradually the hot milk. Cook in a 
double boiler until it thickens. Strain, cool, and 
flavor. 

Savory Custard. — (Anderson.) Add the yolk of 
two eggs to a cupful of beef tea, with pepper and salt 
to taste. Butter a cup, pour mixture into it, and let it 
set in a pan of boiling water until the custard sets. 



DRINKS. 

Lirue-Water. — A piece of fresh unslaked lime 
about one inch square ; over this pour two quarts of 
hot water. When it has slaked, stir it thoroughly. 
Let it remain over night. Pour off" the clear liquid 
and bottle. Good to neutralize acidity of stomach. 

Gum Arabic Water. — Dissolve ounce of gum 
arabic in pint of boiling water; add two tablespoons 
of sugar, wineglass of sherry, and juice of large lemon- 
cool, add ice. 

Celery Water.— One stick of celery, one quart of 
water ; thoroughly cleanse celery, cut into small pieces, 



AND HOW TO PREPARE IT. 109 

and add to water cold. Let it boil for four hours ; add 
a little water during the boiling process to take place 
of loss by evaporation. At the end of four hours 
there should be about one pint. Serve wineglassful 
at a time. 

Sassafras Water. — Green twigs of young sassa- 
fras; pound thoroughly. Pour over a pint of cold 
water and let stand several hours. 

Orange Flower Water. — One pint boiling water, 
one tablespoonful orange flower water, one ounce loaf 
sugar. Pour boiling water over sugar in a jar, stir 
until dissolved, and when cold add orange flower 
water. 

Linseed Tea. — (Chambers.) Whole linseed, white 
sugar, each one ounce ; lemon juice, two ounces ; licor- 
ice root, one-half ounce. Mix; allow it to stand for 
awhile and serve. 

Flaxseed Tea. — Flaxseed, whole, one ounce; 
white sugar, one ounce (heaping tablespoon); licorice 
root, half ounce (two small sticks); lemon juice, four 
tablespoons. Pour on these materials two pints boil- 
ing w T ater ; let stand in hot place four hours ; strain 
off the liquor. 

Flaxseed Tea with Lemon. — One tablespoonful 
of flaxseed, one pint of water, one tablespoonful of 
sugar, and juice of one lemon. Boil flaxseed for one 
hour in the water ; strain it and add lemon juice and 
sugar. Serve cold or hot. Be sure to have flaxseed 
free of all foreign matter. 



IIO FOOD FOR THE SICK 

Bran Tea. — Three tablespoonfuls bran, one quart 
boiling water, honey to taste. Put bran into a jar, 
pour over it the boiling water ; let this stand in a warm 
place for about fifteen minutes. Now strain through 
piece of muslin. Sweeten to taste. 

Note. — If acids are allowed, one-half lemon or a wineglassful of 
sherry may be added. 

Barley Water (No. 1). — Two ounces barley, one 
lemon, one ounce sugar, one quart water. Cleanse 
barley thoroughly, and put into an enameled sauce- 
pan; boil a few minutes in one pint of cold water; 
now throw away this water, again wash the barley, 
and add one quart of water cold, with sugar and lemon 
rind (cut thin). Simmer for two hours, strain, add the 
juice of the lemon ; now allow to cool. Strain again 
when cold ; there must be no sediment. 

Barley Water (No. 2). — Two ounces pearl barley, 
one ounce sugar, rind of one-half lemon (cut thin), 
one and a half pints boiling water. Cleanse barley, 
put in jar with sugar and lemon. Pour over boiling 
water and cover closely till cold. This will be very 
clear. 

Note. — Juice of lemon may be added if patient is allowed to take 
acids. 

Barley Water, Thick (No. 3).— Two ounces pearl 
barley, one ounce sugar, one quart of cold water, rind 
of half lemon (cut thin). Cleanse barley thoroughly, 
add cold water, and boil gently for two or three hours. 
This must be skimmed occasionally. Put sugar and 
lemon rind into earthen jar, and put barley over them 
after it has been strained. Cover closely until cold. 
See note to Barley Water No. 2. 



AND HOW TO PREPARE IT. Ill 

Rice Water. — (Pavy.) Thoroughly wash one 
ounce of rice with cold water, then macerate for 
three hours in a quart of water kept at a tepid heat, 
and afterward boil slowly for an hour and strain. A 
useful drink in dysentery, diarrhea, and irritable 
states of the alimentary canal. It may be sweetened 
or flavored to taste. 

Rice Water. — One and a half ounces rice, one 
pint of cold water, one-half ounce raisins. Wash rice 
thoroughly and put in granite saucepan containing 
raisins and water; simmer one hour. Strain and 
serve when cold. 

Toast Water. — Toast three slices stale bread to 
dark brown, but do not burn. Put into pitcher ; pour 
over them a quart of boiling w 7 ater ; cover closely, and 
let stand on ice until cold; strain. May add wine 
and sugar. 

Cream of Tartar Drink — Potus Imperials — 
Imperials Drink. — (Pavy.) Dissolve one to one and 
a half drams of cream of tartar in a pint of boiling 
water; flavor with lemon peel and sugar; strain. 
When cold, serve (ad libitum). 

Crnst Coffee. — Take a pint of crusts of Indian 
bread; brown w r ell in oven. Pour over them three 
pints of boiling water, and steep for ten minutes. 
Serve with cream. 

Demulcent Drink. — (Ringer.) A pinch of isin- 
glass is boiled in a half pint of new 7 milk with a half 
dozen bruised sweet almonds and three lumps of 
sugar. 



112 FOOD FOR THE SICK 

Sago Cordial. — One quart of cold water, two 
ounces sago, one lemon, one-half pint sherry, one-half 
ounce sugar, one teaspoonful tincture of ginger. Boil 
sago in water until it is a jelly. The sugar should 
have been rubbed on the rind of the lemon. Add this 
with the ginger and sherry to the jelly ; boil again for 
five minutes. 

Note. — Not to be given after inflammatory conditions. 

Royal Gruel. — One egg, one wineglassful sherry, 
one strip lemon rind, a little grated nutmeg, one-half 
pint of gruel or arrowroot, sugar to taste. Beat egg } 
sherry, and nutmeg together; add them to gruel, which 
has been flavored with the lemon rind and sugar. 
Strain. Serve with fingers of toast, well toasted. 

Oatmeal Gruel. — One tablespoonful coarse oat- 
meal, sugar to taste, one pint of water or milk, a 
small piece of fresh butter, a little spice of some 
kind if liked. When water boils, shake in the oat- 
meal, stir for five minutes, then draw saucepan to the 
side of the fire and allow to simmer slowly for one 
hour. Strain, sweeten, and flavor to taste. Rum 
may be added as a flavor; if the patient is not 
feverish it is very refreshing. In using coarse oat- 
meal, be sure to always strain. 

Barley Gruel. — One tablespoonful of barley flour, 
one cup of boiling water, a teaspoonful of sugar, one 
cup of milk, and a pinch of salt. Mix flour, salt, and 
sugar together with a little cold water, pour on boil- 
ing water, and boil for ten minutes ; the milk should 
not be added; bring to boiling point again. Strain 
and serve hot. 



AND HOW TO PREPARE IT. I 1 3 

Cracker Gruel. — Take same ingredients as for 
barley gruel, substituting cracker dust for barley; 
put all ingredients together, and boil two minutes. 
It may be served as it is, or strained. 

Farina Gruel. — This is made the same as barley 
gruel, except farina is used instead of barley. This 
is a very nourishing gruel. 

Indian Meal Gruel. — The same ingredients are 
used as for barley gruel, except substituting two 
tablespoonfuls of Indian meal for barley. Put in 
double boiler, and cook for about three hours ; after 
this time add milk, and it is ready to serve. 

Flour Gruel. — Flour gruel is made the same as 
barley, except that a flavoring is added at time of 
first cooking, which should last not less than twenty 
minutes slowly, and flour used in place of barley. In 
fevers, lemon is best flavor to be used. 

Baked Flour Gruel. — To prepare flour, put in an 
earthen jar with cover, and bake in slow oven for 
from ten to twelve hours. Do not let oven get hot 
enough to brown flour, as it will then be spoiled. 
Make gruel as receipt for flour gruel. 

Water Panada. — Put one pint of cold water into 
an enameled stewpan, add to it two ounces of light 
crusts, boil for three quarters of an hour, stirring 
occasionally; add a piece of butter the size of a 
chestnut and a pinch of salt ; now stir in the yolk of 
an egg and serve. 

Milk Panada.— Boil the milk first, let it get cold, 
then add bread crusts, and proceed as for water panada. 



114 FOOD FOR THE SICK 

Water Panada with Beef Tea, — Mix equal parts 
of water panada and beef tea. Serve hot. 

Unfermented Grape Juice and Water. — Take 
equal parts of unfermented grape juice and water. 

Caudle. — (Ringer.) Mix well one pint of cold 
gruel with a wineglassful each of good cream and 
sherry, and a tablespoonful of noyeau, and sweeten 
with sugar candy. 

Mulled Wine. — (Ringer.) Boil some spice, cloves, 
nutmeg, cinnamon, or mace in a little water just to 
flavor wine ; then add a wineglassful of sherry or any 
other wine with a little sugar ; bring it to a boiling 
point, and serve with sippets of toast. If a dry wine 
is used, more sugar will be necessary. 

Pleasant Drink. — One wineglassful sherry, two 
wineglassfuls lime-water, two wineglassfuls milk; 
mix thoroughly. 

Currant Jelly Water. — (Fagge.) Red or black 
currant jelly dissolved in hot or cold water or tama- 
rind tea makes an excellent invalid beverage. 

Black Currant Vinegar. — Three pounds black 
currants, one and a half pounds of loaf sugar, one 
quart (pure) vinegar. Add vinegar to currants and 
sugar ; let them stand for one week, then strain. Put 
liquor strained off in an enameled pan, and simmer 
for twenty minutes, skimming well. Cool it, bottle, 
and cork well. This will keep for years. 

Blackberry Vinegar. — Two quarts blackberries, 
three pints of vinegar (pure), sugar. Put one quart 



AND HOW TO PREPARE IT. I I 5 

blackberries into bowl, add vinegar ; let stand for 
about twenty-four to thirty hours. Strain this off, 
and add liquor to the other quart of blackberries. 
Let this stand the same time. Strain and measure. 
Now put in a jar, and add one pound of white sugar 
for each pint of liquid. After the sugar has dissolved, 
cover the jar, and place in saucepan of water and 
boil for one hour. Use as drink. 

Black Currant and Arrowroot Water. — Two 

large tablespoonfuls black currant jam, one teaspoon- 
ful arrowroot, one quart of water. Put jam and 
water into a saucepan, let it boil ; then cover it and let 
simmer gently for half an hour. Strain it, let it come 
to boil again, and add arrowroot ; have arrowroot 
made into smooth paste before adding. Stir while 
adding arrowroot. Serve when cold. 

Apple Water. — Two large apples, one pint water, 
one ounce sugar, a bit of lemon rind. Do not peel or 
core apples ; first wash them and cut them up. Put 
them in an enameled saucepan with water, sugar, and 
lemon rind. Simmer gently for one hour, then strain; 
cover closely until cold. 

Baked Apple Water. — Three large apples, one 
pint boiling water. Cleanse apples and bake them 
unpeeled until quite soft. Then pour boiling water 
over them ; stir well ; sweeten if liked. Strain when 
cold. A useful drink in fevers. 

Apple and Rice Water. — Two good apples, one 
quart of water, one-half teaspoonful rice, honey to 
taste. Boil apples and rice gently in quart of water 



Il6 FOOD FOR THE SICK 

until both are soft and will pass through a fine sieve ; 
a thorough pulp should be made of the mass. Sweeten 
to taste with honey. (Sugar may be used.) Serve. 

Apple Water and Sherry.— Two wineglassfuls of 
apple water, one wineglassful of sherry. This makes 
a fine drink in fevers, as it is stimulating and 
strengthening. 

Tamarind Water. — Two ounces tamarinds, one- 
fourth pound stoned raisins, three pints of water. 
Put tamarinds, raisins, and water in a stewpan. Boil 
gently one hour ; strain and use when cold. 

Lemonade well made is of high dietetic value. 
Few know how to make it properly. If the following 
receipt is used, you will have a drink highly palatable 
to those in health as well as the sick. For one quart : 
Juice of three lemons, rind of one; peel very thin, 
taking just the yellow on outside; cut this in very 
small pieces, put with the juice ; add two ounces of 
powdered sugar ; put this in a porcelain or stone vessel 
with tight cover, and add one quart of water (the 
water should be at temperature used to draw tea), 
cover and let it get cold. It may be iced when served. 
Strain before serving. 

Lemonade No. 2. — Juice of three or four small 
lemons, rinds of two lemons, one-half pound of sugar, 
one quart of boiling water. Rub some of the lumps 
of sugar on the lemon rinds until the oil of the rinds 
is taken up ; then add sugar, pour the juice over the 
sugar, and add boiling water. Let it get cold ; strain 
and serve. 



AND HOW TO PREPARE IT. liy 

Egg 1 Lemonade. — Beat one egg with one table- 
spoonful sugar until very light, stir in three table- 
spoons cold water and juice of small lemon ; fill glass 
with pounded ice, and drink through straw. 

Cocoa Cordial. — (The Trained Nurse.) One tea- 
spoonful cocoa, one teaspoonful of sugar, one-half cup 
boiling water, one and a half tablespoonfuls port wine. 
Mix cocoa and sugar, and add enough water to form a 
paste. Stir in the remainder of the water and boil one 
minute. Add the wine. Useful in case of chill or 
exhaustion. 

Brandy Cocoa. — (The Trained Nurse.) Two 
tablespoonfuls cocoa, one teaspoonful sugar, one 
tablespoonful hot water, one cup scalded milk, three 
quarters of a teaspoonful of brandy. Scald the milk. 
Mix the cocoa and sugar, and pour on the water ; add 
to the scalded milk. Cook three minutes in a double 
boiler, Add brandy and serve with or without 
whipped cream. Any Dutch preparation of cocoa 
may be used. 

Nutritious Coffee. — Dissolve a little isinglass 01 
gelatin (Knox) in water; put half an ounce freshly 
ground coffee into saucepan with one pint of new milk, 
which should be nearly boiling before the coffee is 
added ; boil together for three minutes ; clear it by 
pouring some of it into a cup and dashing it back 
again ; add the isinglass, and leave it to settle on the 
hob for a few minutes. Beat up an egg in a breakfast- 
cup and pour the coffee upon it ; if preferred, drink 
without the egg. 



Il8 FOOD FOR THE SICK 



JELLIES— FARINACEOUS AND WINE; 

Barley Jelly.— (Eustace Smith.) Put two table- 
spoonfuls of washed pearl barley into a pint and a 
half of water, and boil down to a pint ; strain and let 
the liquid settle into a jelly. Two teaspoonfuls of this, 
dissolved in eight ounces of warm sweetened milk, 
are enough for a single feeding, and such a meal may 
be allowed twice a day. 

Arrowroot Mould. — Three ounces arrowroot, one- 
fourth pound sugar, one pint boiling water, two eggs, 
two lemons (rind and juice). Add to arrowroot lemon 
rind, juice, and sugar. Mix smoothly. Add boiling 
water, stirring all the time ; let it cool. Put into granite 
pan; add two eggs well beaten, and stir until it boils. 

Bread Jelly, — A slice of bread, say one inch thick, 
should be covered with water and allowed to soak; 
pour off water when it is soft and add one pint of milk, 
and let boil a few minutes. Salt and pepper may be 
added, or it may be sweetened and flavored. (Speidel.) 

Nutritious Jelly. — For invalid. One-fourth ounce 
best gelatine, one-fourth pint of water, one lemon, 
one fresh egg. Sugar to taste. Prepare gelatine by 
soaking for twenty minutes. Place gelatine water 
and sugar in a granite pan, and stir over slow heat 
until dissolved; then add the strained lemon juice and 
enough w r ater to make another quarter of a pint. 
Have eggs thoroughly beaten ; add them to mixture 
very slowly, stirring well. Pour into moulds. 

Note.— Orange may be used instead of lemon, but it must be remem- 
bered that it takes more orange juice than lemon. 



AND HOW TO PREPARE IT. 1 19 

Port Wine Jelly. — (Ringer.) Put into a jar one 
pint of port wine, two ounces of gum arabic, two 
ounces of isinglass, two ounces of powdered white 
sugar, quarter of nutmeg grated, bit of cinnamon. 
L,et it stand over night closely covered. Next day 
put the jar in boiling water, and let it simmer until 
contents are dissolved ; then strain, let stand till cold, 
and cut into small pieces to serve. 

Claret Jelly. — One pint claret, one pint water, one 
ounce sweet gelatine, three lemons, one pound sugar, 
four eggs. Dissolve gelatine and sugar in water (best 
done by setting it near fire), then add the whites and 
crushed shells of the eggs, claret, rind, and juice of 
lemons, whisking occasionally until it boils. Now 
draw the pan to one side, and let jelly settle for few 
minutes. Strain into wet moulds. 

Porter Jelly. — One-half ounce gelatine, one-half 
pint of stout or porter, one-half pint of water, one 
lemon, sugar to taste. Dissolve gelatine in water with 
rind of lemon ; then add the stout or porter, lemon 
juice, and sugar. Let it come to boil; strain. Pour 
into moulds. Serve when cold. 

Irish Moss Jelly. — One-fourth ounce Irish moss, 
one pint of milk, one ounce sugar, a strip of lemon 
rind. Soak moss for a few hours in cold water; put 
milk in a granite pan, add moss, sugar, and lemon rind. 
Let this simmer gently for about a half-hour. Strain 
and pour into wet moulds. When cold, turn out. 

Coffee Custard. — Four yolks eggs, two-thirds pint 
milk (new), two ounces sugar (powdered), one-third 



120 FOOD FOR THE SICK 

pint strong coffee. Beat eggs with sugar and milk. 
Pour this into a jar ; set it into a saucepan of warm 
water over a fire, and stir while the mixture thickens, 
which takes place as it heats — stirring prevents curd- 
ling. The coffee should be added just before taking off. 

Ichthyocolla Jelly. — (Hemmeter.) Cut fifteen 
grams of ichthyocolla into small pieces and let soften 
in one half of a liter of water for eight to ten hours ; 
boil for one-fourth hour, and add gravy from roast 
or extract of meat. Pour the mass when hot through 
a fine cloth, or, better, through filter paper. One can 
add ioo grams of the liquid, also 0.5 of hydrochloric 
acid, or ten grams of white wine. 

Apple Charlotte. — One-third box Knox's gel- 
atine, one-third cup cold w r ater, one-third cup boiling 
water, one cup sugar, one cup cooked apples, whites 
of three eggs, juice of one lemon. Soak gelatine in 
cold water five minutes ; pour over the boiling water. 
Add sugar, lemon, and apples ; strain and stir in a pan 
of ice and water until stiff; add the well-beaten whites. 
Line a mould with lady-fingers or sponge cake, pour 
in the mixture, and serve with a boiled custard made 
with three yolks of the eggs as sauce, or use whipped 
cream if preferred. 

Orange Charlotte. — One-third box Knox's gel- 
atine, one-third cup cold water, one-third cup boiling 
water, one cup of sugar, one cup orange juice and 
pulp, whites of three eggs, juice of one lemon. Soak 
gelatine in cold water until soft. Pour on the boiling 
water, sugar, and lemon juice. Strain and add the 
orange juice and pulp with a little of the grated rind. 



AND HOW TO PREPARE IT. 121 

Cool in a pan of ice-water. Line a mould with lady- 
fingers or sections of oranges. Beat the whites of the 
eggs to a stiff froth, and, when the orange jelly begins 
to harden, beat it until light. Add the beaten whites, 
and beat together until stiff enough to drop. Pour 
into the mould. One pint of whipped cream may be 
used instead of the whites of the eggs, or it may be 
piled on the top after the charlotte is removed from 
the mould. 

Raspberry Cream,— Soak one-fourth box Knox's 
gelatine in one-half pint cold water five minutes. 
Boil together one-half pint of milk and one-half pint 
of cream, and sweeten to taste ; dissolve gelatine in 
this, but do not boil it. In summer add six table- 
spoons of the juice from fresh fruit; in winter omit 
the sugar, and use the same quantity of raspberry 
jelly or canned raspberries. Beat until beginning to 
thicken, and put in a mould in a cold place. Serve 
surrounded with whipped cream. Strawberry cream 
can be made the same way. 

Rice Cream.— Soak one-fourth box Knox's gel- 
atine in one-half pint cold water five minutes, and 
place in farina boiler until gelatine is dissolved, and 
when cool beat with an egg-beater until it is a froth. 
Thicken a pint of new milk with rice flour to the con- 
sistency of cream ; sweeten and flavor to taste. Beat 
the whites of two eggs to a stiff froth, and, when gel- 
atine is cold, mix all together and set in a cold place 
until wanted. 

Orange Cream. — Soak one-quarter box Knox's 
gelatine in one-half cup cold water five minutes, and 



122 FOOD FOR THE SICK 

add enough boiling water to make one pint of liquid. 
Squeeze the juice from three oranges and half a lemon, 
and strain this into gelatine when dissolved. When 
it begins to stiffen, beat in eight tablespoonfuls of 
whipped cream. Pour in a mould to set. 

Milk Sherbet. — Soak one teaspoonful of Knox's 
gelatine in two quarts of milk five minutes and place in 
a farina boiler until dissolved ; strain into freezer, and 
when ready to freeze add the juice of two lemons 
with two teaspoonfuls of lemon extract, and when 
partly frozen add beaten whites of two eggs. 

Russian Creain. — One quart milk, boiled ; one- 
quarter box of sparkling gelatine dissolved in a small 
portion of milk ; six eggs, beaten separately, the yolks 
beaten with a cup of sugar ; then stir in gelatine and 
eggs into the rest of the milk; strain and pour over 
the beaten whites ; add teaspoonful lemon; pour into 
moulds ; place on ice. Serve with strawberries or 
pineapple. 

Lemon Sponge or Snow Pudding. — Soak one-half 
box sparkling gelatine in three-fourths pint of cold 
water ; then dissolve over the fire with the rind and 
juice of two lemons and six ounces of sugar ; strain, 
and let it remain until nearly cold and beginning to 
set; then add the whites of two eggs well beaten, and 
whisk ten minutes, when it becomes the consistency 
of sponge; put it lightly into a glass dish, leaving it 
rough in appearance. Serve with a thin custard. 

Coffee Jelly. — One-half box Knox's gelatine, three- 
quarters cup of sugar, one-half cup of water, one pint 



AND HOW TO PREPARE IT. 123 

strong coffee, one-half pint boiling water. Soak gela- 
tine in the cold water for five minutes ; pour over it 
the strong coffee ^boiling); when dissolved, stir in the 
sugar and all the boiling water (or less water and one 
wineglassful of sherry wine), and strain into mould. 
Serve with whipped cream. 

Danish Pudding. — Soak one-half box Knox's gela- 
tine in three fourths of a pint of cold water ; beat the 
yolks of four eggs with three fourths of a pint of 
sherry wine, and add eight ounces of sugar with the 
juice and rind of two lemons ; bring to scalding point 
and pour over dissolved gelatine ; strain, and stir 
occasionally until nearly cold; then pour into mould. 

Chocolate Blanc Mange. — Soak one-half box of 
Knox's gelatine in one-half cup cold water ; boil one 
quart sweet milk with one cup of sugar, two 
ounces of grated chocolate, and a little salt five min- 
utes ; then add dissolved gelatine, stirring constantly; 
flavor with vanilla, and pour into moulds. Serve 
with whipped cream. 

Cornflower Posset. — One-half ounce cornflower, 
one-fourth pint sherry, sugar to taste. Mix corn- 
flower and sherry. Boil five minutes. Stir while 
cooking. Flavor with any spice desired. 

RAW MEAT FOODS. 

Bone Marrow. — Spread bone marrow on nicely 
prepared pieces of toast; season. Put in oven for a 
moment. Serve. It may be served on fresh bread 
the same. 



124 FOOD FOR THE SICK 

Bone Marrow and Glycerine. — Equal parts of 
beef marrow and glycerine are rubbed together in a 
mortar until they form a paste. The paste is put 
between thin slices of bread and seasoned to taste. 
Good in wasting diseases. 

Raw Meat Sandwiches. — (From Food.) Three 
ounces of raw beef or mutton, one ounce of very fine 
bread crumbs, one teaspoonful of sugar; cut meat 
very fine, rub it through a sieve, then pound in a 
mortar into a paste. Mix it with bread crumbs, sugar, 
a little salt and pepper ; spread it between thin slices 
of bread and butter. Brown or white bread may be 
used. 

Raw Meat Diet. — Scrape pulp from a good steak, 
season to taste, smear on thin slices of bread ; sear 
bread slightly, and serve as sandwich. 

Raw Meat Diet. — (Ringer.) Use two ounces of 
rump steak; take away all fat, cut into small squares 
without entirely separating the meat, place in a mor- 
tar, and pound for five or ten minutes; then add 
three or four tablespoonfuls of water; pound again 
for a short time; remove all sinew and fibers; add 
salt to taste; before using, place the cup or jar con- 
taining the pounded meat in warm water until warm, 
or scrape the beefsteak with a sharp knife, removing 
all fat and tendon; flavor with salt and pepper. This 
may be spread between thin bread and butter in the 
form of a sandwich. If preferred, the meat may be 
rolled into balls with a little white of egg and boiled 
for two or three minutes until the outside turns gray, 
just long enough to remove raw taste. 



AND HOW TO PREPARE IT. 125 

Raw Meat Diet. — Scrape meat, being sure that it 
is free from all fiber ; roll this into little balls, and put 
in a hot oven for a minute to cook the outside. 
Season and serve. 

Meat Biscuit. — (Parkes.) Mix together, cook and 
bake one pound of flour, one pound of meat, one 
quarter of a pound of suet, one-half pound of potato, 
with a little sugar, onion, salt, pepper, and spices. A 
palatable meat biscuit weighing about one and a 
quarter pounds, containing ten to twelve per cent 
water, is thus obtained, which keeps quite unchanged 
for months. 



MISCELLANEOUS. 

Panada. — (Ringer.) Take the crumbs of a penny 
roll and soak in milk for a half-hour, then squeeze 
the milk from it; have ready an equal quantity of 
chicken or veal scraped very fine with a knife ; pound 
the bread crumbs and meat together in a mortar. It 
may be cooked either mixed with chicken or veal 
broth, or poached like an egg, by taking it up in two 
spoons in pieces the shape of an egg; after seasoning, 
it may be served with mashed potato. 

Frothergill's Amylaceous Food. — Of rice well 
washed, of arrowroot, tapioca, pearl barley, take each 
an ounce ; add two quarts of water, and boil down to 
one quart; then flavor with candied eringo. 

Alcoholic Pancreas Extract (according to Dr. 
Reichmart). — A fresh ox pancreas is freed from fat 



126 FOOD FOR THE SICK 

and skin immediately after killing, chopped up, and 
one half of a liter of twelve to fifteen per cent alcohol 
is poured over. Let stand in a cool place for two or 
three days ; filter. One wineglassful for each meal. 

Powdered Beef. — Chop lean beef into small 
pieces, dry over water bath or in a slow oven (do not 
overdry), powder to a fine powder. This powder 
may be mixed with any form of liquid diet. The dry- 
ing process occupies from five to twenty-five hours. 

Dujardin-Beaumetz recommends a preparation 
as follows : Two tablespoon fuls of meat powder, three 
dessertspoonfuls of essence or syrup of rum punch, 
and milk enough to make it quite fluid. 

Stokes' Cognac Mixture. — Best cognac, distilled 
water, each fifteen ounces; yolk of one egg; syrup, 
six ounces. Mix. Give a teaspoonful every two or 
three hours. 

Fever Food. — (Buss.) Peptone ioo, grape sugar 
300, rum or cognac 200, water 600 grams. The 
quantity to be taken in twenty-four hours, in addition 
to milk, yolk of egg, bouillon, etc. If this food be 
too sweet, tincture of gentian is added. 

An Infant Food. — Take 32 grams of wheat flour 
and malt, 0.15 gram of potassii bicarbonate, add enough 
water to make into a bolus. Add to this ten ounces 
of milk, place on stove at gentle heat, stir constantly; 
when it begins *o thicken, remove from the stove for 
fifteen minutes, stirring all the time. Put back on 
fire and bring to boiling point, and it is ready. 



AND HOW TO PREPARE IT. 127 

An Infant Food. — (Eivlart.) Wheat flour or barley 
meal, ten ounces; water, three and one-half pints; 
extract of malt, half teaspoonful. With a scant quart 
of the water make the flour into a gruel, boiling ten 
minutes in a double boiler. Take.out the inner vessel 
and add rest of the water cold, the malt extract being 
added to the last few ounces. Let it stand fifteen 
minutes. Put back the inner vessel and allow it to 
boil fifteen minutes. Strain through a wire gauze 
strainer. Good as a diluent for milk. 

Prune Whip. — (The Trained Nurse.) One-third 
pound prunes, one-half cup of sugar, one-fourth tea- 
spoonful lemon juice, white of one egg. Soak prunes 
over night in cold water to cover. Cook in same 
water until tender. Remove stones, and force through 
a strainer. Add sugar and cook to the consistency 
of a marmalade. Cool and put in a glass jan Beat 
the white of the egg until stiff. Add slowly two 
tablespoonfuls of the prune mixture and the lemon 
juice. Pile lightly on a buttered saucer, and bake in 
a slow oven eight minutes. Serve with a custard 
sauce. 

Strawberry Cream. — (See note.) One pound ripe 
Btrawberries, one pint of whipped cream, two ounces 
isinglass, six ounces sugar (pulv.). Crush fruit with 
sugar and rub through a sieve. Melt isinglass in little 
milk, then add fruit with the whipped cream; mix 
thoroughly, and pour into moulds. 

Note. — Any berries may be used instead of strawberries. 

Baking Irish Potatoes, — (New way.) Wash and 
boil the usual way until nearly done ; finish by baking. 



128 FOOD FOR THE SICK 

Break them open as soon as they leave the oven, so 
that the steam may escape. Cooked this way they 
are more mealy. 

Baked Apples. — (The Trained Nurse.) Wipe, core, 
and pare two sour apples. Place in small bak- 
ing-pan. Fill the cavities with sugar mixed with a 
few gratings of nutmeg, and allow four drops of 
lemon juice to each apple. Cover the bottom of the 
pan with hot water. Bake in a moderate oven, basting 
often. Care must be taken that the apples do not 
lose their shape. 

FOOD PRODUCTS. 

Beef Peptonoids. — From beef and milk with 
gluten. 

Bovinine. — Unaltered blood of the beef. 

Carnrick's Soluble Food, — Evaporated milk, par- 
tially peptonized and thoroughly sterilized by heat, 
forty-five parts; dextrin and soluble starch, forty- 
five parts ; milk sugar, ten parts. 

Globon. — Chemically pure albumen. More nutri- 
tious than meat or milk, and easily assimilated. 

Hemaboloids, — Iron-bearing nucleo-albumin, re- 
inforced by bone marrow extract, and antiseptically 
treated with nuclein. 

Horlick's Food. — Containing fat, glucose, cane 
sugar, albuminoids, mineral constituents, and water, 
but no starch. 



AND HOW TO PREPARE IT. I2Q 

Imperial Granum. — Prepared from finest wheat, 
unsweetened, containing no glucose, cane sugar or malt. 

Leibig's Soluble Food. — Equal parts of wheat 
flour and barley malt, with bran and one per cent of 
bicarbonate of potassium. The starch is converted 
into maltose and dextrin. The food is strained, 
pressed, and extracted with warm water, evaporated, 
dried, and pulverized. 

Malted Milk. — (Horlick's.) A powdered, sterilized 
preparation of pure cow's milk with the extract of 
malted barley and wheat. The starch is converted into 
dextrin, and the mixture dried in vacuo. The casein 
of the milk is predigested by a vegetable ferment. 

Maltine. — Extraction of all the nutritive and di- 
gestive properties of wheat, oats, and malted barley. 

Maltzyme. — A concentrated, unfermented, dias- 
tasic -extract of malt. 

Mellin's Food. — A combination of dextrin, mal- 
tose, albuminates, and salts. 

Nestle's Food. — Consists of sugar, fat, proteids, 
dextrin, and starch. 

Panopeptone. — A combination containing the en- 
tire edible substance of prime lean beef and of best 
wheat flour. 

Trophonine. — The nutritive elements of beef, egg 
albumin, and wheat gluten. 

These products make valuable additions to the 
liquid and semi-solid foods. There are many ways of 
preparing them ; directions come with each package, 



I30 FOOD FOR THE SICK 

NUTRITIVE ENEMATA. 

PREPARATION OF THE BOWEL FOR AN ENEMA. 

A tube should be passed and warm water thrown 
in to clean out the bowel. Some authors prefer soap- 
suds. After a thorough cleansing, again insert the 
tube and inject the food. Never inject cold foods, as 
bowel will have a tendency to reject any thing cold. 
Use olive oil to lubricate tube, as glycerine has, so it 
is said, a tendency to excite peristaltic action, there- 
by causing expulsion. 

The patient must remain in a recumbent position 
for one hour after food has been injected, and a hot 
towel should be held firmly against the anus for fifteen 
to twenty minutes. 

Patient should lie on left side with hips raised, and 
injection given gradually. 

It is best to give injection with funnel or irri- 
gating bottle, never with a syringe. The tube must 
not be too stiff nor so soft that it can kink upon 
itself. 

In adults the tube should be passed high up into 
the colon, say from 14 to 18 inches, though 12 inches 
as a rule will do. 

Nutritive Enema. — (Leube.) Scrape and chop fine 
one hundred and fifty grams of good beef; fifty grams 
o£ fresh pancreatic glands, free from fat (either cow 
or hog may be used), are mixed with this and stirred 
carefully, with the addition of not more than one 
hundred and fifty grams of lukewarm water. Injec- 
tions of from fifty to not more than one hundred 



AND HOW TO PREPARE IT. 1 3 I 

grams at a time in lukewarm state by means of a 
simple funnel, ending in a nozzle which must have 
a wide opening. The mixture will keep only a short 
while. 

Nutritive Enema. — ( Jaccoud.) Two hundred and 
fifty grams of bouillon, one hundred and twenty grams 
of wine, yolk of two eggs, one-fourth gram peptone. 
Rosenheim uses peptone (one-half dram), two eggs, 
fifteen grams of glucose ; sometimes emulsions of cod- 
liver oil. The amount of injected nutriment must not 
exceed eight ounces at a time. 

Nutritive Enema. — (Ewald.) Two or three eggs 
are beaten smooth with one tablespoonful of cold 
water and a little salt (as much as can be held on the 
point of a knife). Wheaten starch (as much as can be 
held on the point of a knife) is boiled with a half cup 
of twenty per cent solution of grape sugar, and one 
wineglassful of red wine added. The solution is cooled 
to 30 R., and the eggs are stirred in slowly. One can 
add also one teaspoonful of meat peptones, but this 
is not absolutely necessary. Nutritive clysters are to 
be injected while at blood heat, and in quantities of 
two hundred and fifty grams at a time. Previously 
the rectum must have been cleansed by a purgative 
clyster. In some cases the grape sugar had better be 
omitted, as since through its decomposition an irrita- 
tion of the intestine arises. 

Nutritive Clyster (according to Boas). — Warm two 
hundred and fifty grams of milk, and stir with tw T o 
yolks of eggs, one teaspoonful of common salt, and 
one teaspoonful of wheaten starch, and afterward add 



132 FOOD FOR THE SICK 

one teaspoonful of red wine. If mucous membrane 
of rectum is easily irritated, one may add four or five 
drops of opium (tincture). Such clysters may be 
administered from one to four times in twenty-four 
hours (heated to blood heat) with a long, soft rectal 
tube and a Heger funnel and tubing. 

Meat Bouillon Wine Clyster (according to 
Fleiner). — Consists of eighty grams of beef tea and 
forty grams of mild white wine. To be injected two 
or three times a day at body temperature. 

Enema. — (Herrick.) Somatose one ounce, the half 
of an egg, peptonized milk four ounces, and a pinch 
of salt. This is about the amount for each enema, 
but must be varied in ingredients, quantity, and 
hours. Time for giving enema about four hours 
apart. (Good for children.) 

Enema. — (Philip F. Barbour, M. D.) To one whole 
egg (raw) add fifteen grains of salt; beat thoroughly 
and administer. To this may be added an equal 
quantity of peptonized milk, or the peptonized milk 
may be given by itself. (Good for children.) 

Note. — Wine should not be an ingredient if enema is for a child. 



AND HOW TO PREPARE IT. 133 



PEPTONISED ENEMATA.* 

MILK ENEMATA. 

Milk may be introduced as soon as it is mixed in 
the ordinary proportion with the peptonising powder, 
and, as it is usually required warm, a very considerable 
degree of predigestion will take place while bringing 
the milk to proper temperature ; or best, the powder 
should be mixed with ready warmed milk. 

Peptonised milk may be very conveniently pre- 
pared by the cold process, and when required the 
proper quantity may be warmed and injected. 

EGG ENEMATA. 

Dissolve the white of an egg in thrice its bulk of 
warm water ; add the contents of a peptonising-tube 
and stir well and inject at once. An egg f white and 
yolk, may be thoroughly mixed with a pint of milk 
and peptonised in the usual manner, and thus afford 
a very nutritious enema. 

BEEF ENEMATA. 

Take a tablespoonful of minced lean beef, add to 
four tablespoonfuls of cold water, and gradually heat 
to boiling. Now rub all through a fine sieve or 
colander, and when lukewarm add the contents of a 
peptonising-tube, and it is ready for injection. It 
may be made more fluid if desirable. 

-From Fairchild's Hand-Book of the Digestive Ferments, by per- 
mission. You will note peptonized is spelled with an " s " to conform to 
original. 



134 FOOD FOR THE SICK 

PANOPEPTON ENEMATA. 

Panopepton possesses every desirable quality for 
nutritive enemata. It contains all the soluble and 
digestible constituents of bread and beef. It is made 
ready for use simply by dilution with three or four 
parts of warm water; is readily absorbable and non- 
irritant, and has been used with such success as to 
conclusively demonstrate its value. 



PEPTONISED FOODS.* 

PEPTONISED MILK. 
WARM PROCESS. 

Into a clean quart bottle put the powder contained 
in one of the peptonising tubes and a teacupful of 
cold water ; shake, then add a pint of fresh cold milk 
and shake the mixture again. Place the bottle in 
water so hot that the whole hand can be held in it 
without discomfort for a minute (or at about 115 F.). 

Keep the bottle there ten minutes. 

At the end of that time put the bottle on ice to check 
further digestion and keep the milk from spoiling. 

Place the bottle directly in contact with the ice. 

Ten minutes in the hot-water bath gives sufficient 
time for the predigestion of the milk in ordinary 
cases. 

If there is any evidence that the milk requires 
more digestion, it is only necessary to let the milk 
stand a longer time in the hot-water bath. 

*From Fairchild's Hand-Book of the Digestive Ferments, by per- 
mission. 



AND HOW TO PREPARE IT. 1 35 

COLD PROCESS. 

Mix the peptonising powder in cold water and 
cold milk, as usual, and immediately place the bottle 
on ice without subjecting it to the water-bath or any 
heat. 

When needed, pour out the required portion, and 
use in the same manner as ordinary milk. 

It is recommended to try the milk prepared by the 
cold process in those cases in which food is not 
quickly rejected after ingestion, but in which the 
digestive functions are impaired, or even practically 
suspended. It has been found in many such cases 
that the peptonising principle exerts sufficient action 
upon the milk in the stomach to insure its digestion 
and proper assimilation. If the milk so prepared be 
not well borne, or any evidence appears of its imperfect 
digestion, it should be sufficiently predigested — pep- 
tonised — by the usual warm process. 

Milk by the "cold process" is especially suited for 
dyspeptics and persons who ordinarily find milk in- 
digestible. This milk has no taste or evidence of the 
presence of the peptonising agent. 

PARTIALLY PEPTONISED MILK. 

Put into a clean graniteware or porcelain-lined 
saucepan the powder contained in one of the Fairchild 
peptonising tubes and a teacupful (gill) of cold water; 
stir well, then add a pint of fresh cold milk. Place 
the saucepan on a hot range or gas stove and heat 
with constant stirring until the mixture boils. The 
heat should be so applied as to make the milk boil in 



I36 FOOD FOR THE SICK 

ten minutes. When cool, strain into a clean bottle, 
cork well, and keep in a cool place. When needed, 
shake the bottle, pour out the required portion, and 
serve cold or hot, as directed by the physician in 
charge. 

Note. — Milk thus prepared will not become bitter. 

HOT PEPTONISED MILK AS A BEVERAGE. 

Into a clean quart bottle put the powder contained 
in one of the peptonising tubes and a teacupful of 
cold water ; shake, then add a pint of fresh cold milk 
and shake the mixture again. Place the bottle on ice 
until the milk is required for use. When needed, 
pour the portion to be used into a saucepan and heat 
as hot as can be agreeably sipped. 

If required for immediate use, the peptonising 
powder, cold water, and cold milk may be thoroughly 
mixed in the saucepan and heated to the proper tem- 
perature for drinking. 

At this temperature (during the heating) the pep- 
tonising powder acts with great rapidity, and in a few 
minutes a hot peptonised milk may be prepared which 
will be sufficiently digested for the majority of cases. 

Hot peptonised milk is the most grateful, nourish- 
ing, and bracing beverage for invalids, dyspeptics, 
diabetics, and consumptives. 

It is especially useful with breakfast, and at any 
time when suffering from a sense of exhaustion with 
an intolerance for solid foods. 

It is very acceptable to persons who require 
nourishment before sleeping, and may be used at the 
table instead of ordinary milk with tea or coffee. 



AND HOW TO PREPARE IT. 1 37 

EFFERVESCENT PEPTONISED MILK. 

Put some finely cracked ice in a glass, and then 
half fill it with cold apollinaris, vichy, clysmic, or 
carbonic water, as preferred; then quickly pour in the 
peptonised milk and drink during effervescence. 

Peptonised milk may be made agreeable to many 
patients by serving with a little grated nutmeg, sweet- 
ened or flavored with a little brandy, etc. 

SPECIALLY PEPTONISED MILK. 

FOR JELLIES, PUNCHES, ETC. 

FOR ALL RECEIPTS WHERE THE MILK IS TO BE MIXED 
WITH FRUIT JUICES OR ACIDS. 

Mix the peptonising powder, water, and milk in a 
bottle, and place in a hot-water bath exactly as 
directed in the warm process receipt. Now let the 
bottle remain in the hot water for one hour, then pour 
into a saucepan and heat to boiling. This specially 
peptonised milk is now ready for use in making 
jellies, etc. It may be immediately used if required 
hot, or set aside on ice for punches, etc. 

In peptonising milk for all these receipts in which 
lemon juice or acid is to be used, it is necessary to 
carry the process to the point at which the milk will 
not curdle with acid. Hence the one-hour digestion. 

Do not fail to boil the milk immediately after the one 
hour in water-bath in order to kill the peptonising 
ferment, which would otherwise digest the gelatine, 
when added, and thus prevent the milk from forming 
a jelly. 



138 FOOD FOR THE SICK 

The bitter taste of the milk so peptonised is en- 
tirely absent from the jellies, punches, etc., and these 
foods containing milk in a completely digested form 
are not only agreeable but exceedingly assimilable. 



PEPTONISED MILK JELLY. 

First take about half a box of Cox's gelatine and 
set it aside to soak in a teacupful of cold water until 
needed. 

Take one pint of hot "specially" peptonised milk 
and dissolve in it about a quarter of a pound of sugar, 
or sufficient to taste ; next add the gelatine and stir 
until dissolved. 

Pare one fresh lemon and one orange, and put the 
rinds into the hot peptonised milk. 

Squeeze the lemon and orange juice into a glass; 
strain and mix it with two or three tablespoonfuls of 
best St. Croix rum, or brandy, etc., as may be pre- 
ferred. 

Lastly, add the juices and spirits with stirring. 

Strain all through a colander, and when cooled to a 
syrup consistency, so as to be almost ready to " set," 
pour into tumblers or jelly moulds and put in a cold 
place. 

It is important not to pour the milk into the moulds 
until it is nearly cool ; otherwise it will separate in 
setting. 

This jelly has a delicious flavor, is highly acceptable 
to invalids and convalescents at the period when they 
tire of liquids and crave more substantial food. 

Good St. Croix rum is generally preferable to other 
spirits in making jellies, punches, etc. 



AND HOW TO PREPARE IT. 1 39 



PEPTONISED MILK PUNCH. 

Prepare a punch from peptonised in the same 
manner as from ordinary milk, using St. Croix or 
Jamaica rum, whisky or brandy, as preferred, and 
serve with grated nutmeg. 

This is a good way : 

Take a goblet about one-third full of fine crushed 
ice, pour on it a tablespoonful of St. Croix rum, a 
dash of Curacoa, or other liquor that is agreeable to 
the taste, then fill the glass with peptonised milk, 
stirring well ; sweeten to taste ; grate a little nutmeg 
on top. 

PEPTONISED MILK LEMONADE. 

Take a goblet one-third full of cracked ice, squeeze 
on it the juice of a lemon, and dissolve sufficient 
sugar; then fill the glass with specially peptonised 
milk, stirring well. 

Make this lemonade of equal parts of peptonised 
milk and mineral water, instead of milk alone, if you 
prefer, first pouring the water, lemon juice, etc., on 
the ice, and then filling the glass with the milk. 

This makes an effervescing punch that is very 
agreeable. 

PEPTONISED MILK GRUEL. 

Mix smoothly a heaping teaspoonful of wheat flour 
or arrowroot with half pint of cold water. Then 
heat with constant stirring until it has boiled briskly 
for several minutes. 

Mix with this hot gruel one pint of cold milk and 
strain into a small pitcher or jar, and immediately add 



140 FOOD FOR THE SICK 

the contents of one "peptonising tube;" mix well. 
Let it stand in the hot-water bath, or warm place, for 
twenty minutes; then put into a clean quart bottle and 
place on ice. 

This milk gruel may be used in the same manner 
and for the same purpose as plain peptonised milk. 

The flavor of this milk gruel is very agreeable, 
the taste of the peptone being masked by the digested 
arrowroot or flour, the peptonising powder digesting 
both the farinaceous matter and the milk. 

PEPTONISED MILK WITH PORRIDGE. 

To a dish of porridge of oatmeal, rice, hominy, etc., 
as prepared for the table, add a sufficient quantity of 
hot or cold peptonised milk. 

It will aid in the digestion of farinaceous foods for 
young children, as well as supply the milk in a form 
especially adapted for children with defective diges- 
tion. 

PEPTONISED BEEF. 

Take one-quarter pound finely minced raw lean 
beef, or same weight (of equal portions) of beef and 
chicken meat mixed. Cold water, half a pint. 

Cook over a gentle fire, stirring constantly until it 
has boiled a few minutes. 

Then pour off the liquor for future use, and beat 
or rub the meat to a paste, and put it into a clean 
fruit jar or bottle with half a pint of cold water and 
the liquor poured from the meat. Add: 

Bxtractum Pancreatis, 4 measures (20 grains), 

Soda bicarb., 1 measure (15 grains). 



AND HOW TO PREPARE IT. 141 

Shake all well together, and set aside in a warm 
place, at about no° to 115 F., for three hours, stirring 
or shaking occasionally ; then boil quickly. 

It may then be strained, or clarified with white of 
egg, in usual manner. Season to taste with salt and 
pepper. 

For the great majority of cases it will not be required 
to strain the peptonised liquor, for the portion of meat - 
remaining undissolved will have been so softened and 
acted upon by the pancreatic extract that it will be 
in very fine particles and diffused in an almost im- 
palpable condition ; thus in a form readily subject to 
digestion in the stomach. 

Farinaceous materials may also be advantageously 
used in the preparation of the peptonised soup by sim- 
ply boiling a sufficient quantity of flour, arrowroot, etc., 
with a half portion of the water used in above receipt, 
and mixing all together — meat, gruel, Extractum Pan- 
creatis, and soda. The Extractum Pancreatis will, at 
the same time, digest both starch and meat. 

This has a more agreeable flavor than that made of 
meats alone. 

Jelly also may be made of peptonised beef. 

Be sure to boil the peptonised beef, after three 
hours in warm place; otherwise the digestion will 
progress until it is spoiled. 

PEPTONISED OYSTERS. 

(ORIGINALLY SUGGESTED BY DR. N. A. RANDOLPH.) 

Take a half dozen large oysters with their juice 
and a half pint of water. Heat in a saucepan until 
they have boiled briskly for a few minutes. Pour off 
the broth and set aside. 



142 FOOD FOR THE SICK 

Mince the oysters finely, and reduce them to a 
paste with a potato masher in a wooden bowl. 

Now put the oysters in a glass jar with the broth 
which has been set aside, and add : 

Bxtractum Pancreatis, 3 measures (15 grains), 

Soda bicarb., 1 measure (15 grains). 

Let the jar stand in hot water, or a warm place 
where the temperature is not above 115 degrees, for 
one and a half hours. 

Then pour into a saucepan and add half a pint of 
milk. 

Heat over the fire slowly to boiling point. 

Flavor with salt and pepper, or condiments to 
taste, and serve hot. 

There will be found but very small bits of the 
oysters undigested, and these may be strained out or 
rejected in eating the soup, but will not be unaccept- 
able to the stomach, except in very rare cases. 

The milk will be sufficiently digested during the 
few minutes which will elapse before the mixture 
boils, if heated gradually. 

Be sure to boil the peptonised oysters to finish the 
process. 

JUNKET, OR CURDS AND WHEY. 

WITH FAIRCHILD'S ESSENCE OF PEPSINE. 

Junket, the soft jelly-like curded milk as prepared 
with Fair child's Essence of Pepsine, is a delicious 
delicacy for invalids, convalescents, and dyspeptics. 
It is especially acceptable and appropriate in conva- 
lescence, when the liquid foods have become tiresome 
and repulsive This junket gives the grateful and 



AND HOW TO PREPARE IT. 1 43 

wholesome sense of substance, while it does not 
oppress the digestion. 

Take a half pint of fresh milk heated lukewarm, 
add one teaspoonful of Essence of Pepsine, and stir 
just enough to mix. Pour into custard cups, and let it 
stand till firmly curded ; may be served plain or with 
sugar and grated nutmeg. 

As a dessert, junket when served with cream, 
sweetened and flavored with nutmeg or wine, is far 
more toothsome than more elaborate dishes, and has 
the merit of requiring but a few minutes and no 
special skill in its preparation. 

JUNKET OF MILK AND EGG. 

WITH FAIRCHILD'S ESSENCE OF PEPSINE. 

Beat one egg to a froth and sweeten with two tea- 
spoonfuls of white sugar; add this to a half pint of 
warm milk; then add one teaspoonful of Fairchild's 
Essence of Pepsine ; let it stand till curded. This milk 
and egg junket is a highly nutritious and agreeable 
food. 

WHEY. 

WITH FAIRCHILD'S ESSENCE OF PEPSINE. 

Take a half pint of fresh milk heated lukewarm 
(about 115 F.), add one teaspoonful of Fairchild's 
Essence of Pepsine, and stir just enough to mix ; when 
firmly curded, beat up with a fork until the curd is 
finely divided ; now strain, and the whey is ready for 
use. Whey contains in solution the soluble albumin- 
oids, the sugar and the salts (mineral constituents) of 
the milk, and a small portion of fat. 



144 FOOD FOR THE SICK 

THE PARTIAL DIGESTION OF FARINACEOUS 
FOODS AT THE TABLE. 

To a saucer of well-cooked porridge of oatmeal, 
wheaten grits or rice, etc., as warm as proper to be 
eaten, add one teaspoonful of Diastin. Stir for a few 
minutes until thoroughly mixed before eating it. 

Diastin must not be added to very hot food, for 
if hotter than can be agreeably borne by the mouth, 
the digestive principle will be destroyed. 

Extractum Pancreatis may be added in exactly the 
same manner, using a measure full of the dry Ex- 
tractum Pancreatis instead of the teaspoonful of 
Diastin. The powder imparts no taste or odor 
to the food, and is handy to use. It further con- 
tains every digestive principle — those capable of digest- 
ing milk, fat, etc., and thus will aid in the digestion of 
the ordinary foods taken at the same meal with the 
porridge. 



FOOD FOR THE BABY.* 



To treat this subject in full would require a vol- 
ume in itself, so I shall only attempt to bring out 
the most important points, as the space allotted it 
would not warrant more. 

Food for the baby must be considered under three 
heads: Mother's Milk, Cow's Milk modified, and the 
"Infant Foods" of commerce. 

Mother's 31ilk. — The best, of course, is mother's 
milk, and when it is possible the child should always 
be given the food nature has provided for it, as the 
acts of man can never exactly reproduce the work of 
nature. 

Nursing, — During the first three days there is but 
a small amount of milk secreted, so the child should 
not be allowed to nurse more than four or five times a 
day during that period. After this, and during the first 
week, the child should be fed every two hours and 
twice during the night. A little further over you will 
find a table for feeding, which should be followed 
after the first week. 

The child should not be allowed to remain at the 
breast over fifteen or twenty minutes at a time. 

* I am especially indebted to Prof. Philip F. Barbour, of the Department 
of Pediatrics in the Hospital College of Medicine. Louisville, Kentucky, 
for his assistance, so kindly given, in arranging this chapter. 



I46 FOOD FOR THE BABY 

The nursings should be regular (at stated hours), 
and this strictly adhered to. After each nursing the 
nipples should be carefully washed. 

The food for the mother should be simple yet 
nourishing, as meats, vegetables, some fruits (unless 
they produce indigestion in the mother), and plenty of 
liquid, as milk or gruel ; tea, coffee, and, usually, wine 
and beer should not be taken. 

The digestibility of mother's milk is affected in the fol- 
lowing manner : If the child be allowed to nurse oftener 
than every two hours, the proteids are increased and 
the fats diminished; and if the period between nurs- 
ing is lengthened, the proteids become normal and 
the fats increased; proteids are increased by lack 
of exercise. Rich foods, excitement, anger, fright, 
fatigue, grief, menses, cancer, etc., all affect the milk. 

A well-nourished child has good color, sleeps well 
after nursing, and is quiet and good-natured when 
awake. Its gain in weight should be about one-half 
pound a week. 

Cow's Milk. — There are circumstances, however, 
when for various causes other foods must be substi- 
tuted ; when this condition arises we must find a food 
which most closely resembles the natural product. In 
seeking a food for an infant deprived of the breast, we 
naturally turn to the cow for a substitute, the milk of 
which, in its natural state, however, proves to be indi- 
gestible to the infant's stomach, and consequently 
inadequate to replace mother's milk. We are now 
brought face to face with a problem — to find a means 
by which we can change the constitution of cow's 
milk to resemble human milk. 



and how to prepare it. i47 

Comparative Table Showing the Difference 
Between Mother's and Cow's Milk.* 

Cow's. Mother's. 

Fat, 4.0 4.0 

Sugar, . . 4.5 7.0 

Casein, 3.0 0.5 

Lact.-Albumin, 1.0 1.5 

Salts, 0.7 0.2 

Water, 86.8 86.8 

This table, the result of deep study, clearly reveals 
the reason why cow's milk is not suitable for the 
human infant. It shows that mother's milk contains 
more sugar and less casein , so that in the cow's milk 
there is a larger proportion of the elements which 
build up muscle tissue, which is more than the child 
can use or its stomach digest, and, as a result, if taken 
into the stomach a curd that is indigestible is formed. 

How Can We Change Cow's Milk to Take the 
Place of Mother's Milk? 

Again I call your attention to the table above, and 
at a glance you will see that it is in our power to 
change the quality of the milk in a very simple man- 
ner. By the addition of sugar, water, and cream we 
can produce a combination which will very closely 
resemble the natural food, and, in its absence, answer 
its purpose. 

I here quote a formula which gives us about the 

proper proportions for the mixture : 

Cream, Three (3) ounces. 

Milk, Two (2) 

Water, Ten (10) 

Lime-water, One (1) ounce. 

Sugar of milk, One-half {%) 

A pinch of salt. 

* I have given this table in round numbers for the sake of convenience. 
Some authors differ a fraction above and some below the figures given. 



148 



FOOD FOR THE BABY 



It must be borne in mind that this exact pro- 
portion is not suited to every case, and must be 
varied as conditions present themselves. 

If there be too much casein in the milk, the stools 
will be green, or may contain curds and be of a 
cheesy odor. To remedy this, the amount of milk in 
the above formula should be decreased. 

If there be too much fat, it will be shown by more 
frequent stools, containing whitish-yellow lumps, and 
of a decided acid reaction ; this is to be remedied by 
decreasing the amount of cream in the mixture. 

Too much sugar is the cause of frequent, thin stools, 
acid in reaction and sour smelling. In this adjust- 
ment of quantities it should be done carefully and 
gradually, and continued until normal conditions 
exist. 

The Quantity of Food and the Time 
for Feeding. 

I here give a table prepared by Dr. L,. Emmett 
Holt: 



SCHEDULE FOR FEEDING AN AVERAGE CHILD IN HEALTH, 







Interval 


Night 


Quantity 


Quantity 




Number 
of 


by day 


feeding 


for 


for 


AGE 


between 


(10 P. m. to 


each 


twenty- 




meals. 


meals. 


6 A.M.). 


meal. 


four hours. 


i week . . 


IO 


2 honrs 


2 


I oz. 


IO OZ. 


2 to 3 weeks 


IO 


2 honrs 


2 


\\ oz. 


15 OZ. 


4 weeks . . 


9 


2 honrs 


I 


2\ OZ. 


20 oz. 


6 weeks . . 


8 


2J honrs 


I 


3 oz. 


24 oz. 


3 months . 


7 


3 hours 


I 


4 oz. 


28 oz. 


5 months . 


6 


3 hours 


. . . 


5J0Z. 


33 oz. 


6 months . 


6 


3 hours 




6 oz. 


36 oz. 


9 months . 


5 


3 hours 




7} oz. 


37? oz. 


12 months . 


5 


3 hours 




8 oz. 


40 oz. 



AND HOW TO PREPARE IT. 149 

If good results are desired, always be regular at 
feeding, and this regularity should be begun the first 
week of life. The baby should be put to sleep at the 
same time every day. 

Be careful not to give more than the stomach can 
hold, as overfeeding is bad. 

Vomiting is a sign of overfeeding or indigestion, 
and when this occurs the amount given should be 
decreased at the next meal. 

Increasing the Child's Diet. 

A child should be fed on a strictly milk diet until 
about the ninth or tenth month, when a little soft- 
boiled egg, soups (vegetable and mutton), beef juice 
(made by broiling rare done a tender piece of beef and 
pressing the juice from same), " infant foods," and a 
small amount of starchy food, as a bit of cracker, 
arrowroot or farina may be given once a day in a bottle 
of milk. Potatoes may be given after the twelfth to 
fifteenth month if they are baked and are well done. 

Feeding in the Second Year. 

A child should never have more than five meals a 
day during this year, and some cases are better with 
but four. Give the first food at 7 a. m., and at inter- 
vals of three hours during the day, including 7 p. m. 
Be sure to be regular in the feedings. 

DIET FOR DAY'S FEEDING. 

First feeding, — Add to one-half pint of milk one 
tablespoonful of cream and same quantity of some 
cereal. 



IJO FOOD FOR THE BABY 

Second feeding. — Give only milk, about half pint. 

Third feeding. — One-half pint of milk, a small bit 
of well-toasted bread over which some meat juice has 
been poured, or a tablespoonful of scraped meat served 
with cracker. Egg, soft-boiled, may be used in place 
of beef or beef juice. 

Fourth feeding. — Milk. 

Fifth feeding. — Milk with small quantity of some 
cereal, as in the first feeding. 

The quantity of beef juice given should not be 
over three tablespoonfuls at a feeding. 

Feeding in the Third and Fourth Years. 

Feed four times a day, and under no circumstances 
give any thing between regular feeding hours. 

The following is an idea of the food to be given a 
four-year-old child for one day: 

First meal. — Half an orange, two tablespoonfuls of 
some cereal with a little cream and a glass of milk. 

Second meal. — A cup of broth with some stale* 
bread toast or crackers ; a glass of milk may be given 
in place of broth. 

Third meal. — A little steak or chop, sometimes 
chicken, a little spinach, and a starchy vegetable like 
potato. A little water is allowed. Stewed prunes 
are allowed. 

Fourth meal. — Milk toast or bread and milk. 

The juice of orange, the pulp of stewed prunes or 
baked apples may be given to a child of from fifteen to 
eighteen months old; they are laxative and aid in 
digestion. At four years almost any of the fresh fruits 
may be given in small quantities (except bananas). 

* Bread for children should always be dry or toasted. 



AND HOW TO PREPARE IT. 1 5 1 

In the followijig foods, forbidden and allowed, I 
quote Dr. L. Emmett Holt: 

FORBIDDEN. 

Meats. — Pork in all forms, dried, canned, or salted 
meats, goose, duck, game, kidney, liver, bacon, meat 
stews, and dressings from roasted meats. 

Vegetables. — Potatoes (except roasted), cabbage, 
raw or fried onions, raw celery, radishes, cucumbers, 
tomatoes (raw or cooked), beets, egg-plant, and green 
corn. 

Bread and Cake. — All hot bread, biscuit, or rolls; 
buckwheat and all other griddle cakes ; all sweet 
cakes, particularly those containing dried fruits and 
those heavily frosted. 

Desserts. — All nuts, candies, and dried fruits ; all 
canned or preserved fruits, pies, tarts, and pastry of 
every description. 

Drinks. — Tea, coffee, cocoa, wine, beer, and cider. 

Fruits. — Bananas, all fruit out of season, all stale 
fruits, particularly in cities during the summer. 
Grapes are objectionable only on account of the seeds. 
With most of the other fruits it is the excess in 
quantity which makes them injurious. 

Most of the above should be prohibited in the case 
of children under seven years, and all are improper 
for healthy children under four years of age. 



152 FOOD FOR THE BABY 

ALLOWED. 

Milk. — Always the basis of the diet, one quart 
daily, without dilution, unless very rich ; always warm. 

Egrgs. — Soft boiled or poached, never fried, not 
oftener than three times a week. 

Meats. — After eighteen months if most of the 
teeth are present, once daily, finely bruised or scraped 
rare roast beef, roast lamb, broiled mutton chop or 
beefsteak, white meat of chicken or turkey, fresh fish, 
boiled or broiled, bones the only objection. 

Vegetables. — Potatoes (not until second year) 
roasted, peas, asparagus tops, spinach, string beans, 
boiled onions, stewed celery; all should be well 
cooked, in season, and fresh. 

Cereals. — Oatmeal, wheaten grits, hominy, barley, 
rice, and arrowroot ; all should be cooked at least two 
hours and given with milk or cream, well salted, 
without sugar. 

Broths, etc. — Beef juice expressed from broiled 
steak (one half to one pound) ; mutton, beef or chicken 
broth, as follows : One pound of finely-chopped lean 
meat, one pint of water ; stand on ice for eight hours, 
cook slowly one hour, strain, and season with salt; 
cook, skim off fat. 

Bread and Crackers. — In some form may be 
given at each meal; only stale bread (well baked), 
zwieback, graham, oatmeal, and gluten crackers, with 
meals only. 



AND HOW TO PREPARE If. 1$$ 

Desserts. — (After two and one-half years) Plain 
custards, ice cream ; (not oftener than once a week) 
rice pudding (no raisins), baked apples, stewed prunes. 

Fruits. — (After fifteen months) Oranges ; (after two 
and one-half years) apples, pears, grapes, berries, etc. 
In the country almost all varieties in moderate quan- 
tity; give very cautiously in cities during the sum- 
mer. 

Infant Foods.-— I shall divide them into two 
classes : First, those that do not contain milk, and are 
to be mixed with milk when they are fed. To the 
second class belong those which contain dried milk, 
and are to be prepared by the addition of water. Now 
comes the question, how do they resemble mother's 
milk when prepared for feeding? If we mix the foods 
according to the directions of the manufacturers, we 
find by analysis a difference in the physical properties, 
deficient in milk fat, milk sugar, and milk salts, and 
in some we find pure starch, something the infant can 
not digest. 

After thoroughly investigating the use of "foods," 
authorities tell us it is best not to use them until after 
the sixth month, and then not in large quantities, and 
never as a permanent food, though they may be em- 
ployed temporarily with advantage when for any 
reason the child is unable to digest milk, as in various 
acute diarrheal diseases. 

Weaning the Baby. — Weaning from the breast 
should be begun at about the tenth month, substi- 
tuting one feeding for one nursing, later on two feed- 
ings, etc., until the breast is given up altogether. 



154 FOOD FOR THE BABY 

Weaning from the bottle should always begin at 
about the twentieth month, and should be accom- 
plished in fifteen months or less. Weaning should be 
done gradually, as described in another part of this 
article. 

Milk from One Cow. — It is not well to use the 
milk of one cow, as such milk is so likely to vary, so 
the best results are obtained where a mixture of the 
milk of a herd is used. 

The Nursing Bottle must be kept thoroughly 
clean. It should be rinsed after each feeding, and 
thoroughly scalded each time before use, rinsing it out 
twice a day with a soda or boric-acid solution. 

The Nipple. — Use only a straight nipple that can 
be adjusted to the bottle, as one with the rubber tub- 
ing attached is hard to keep clean. After each nurs- 
ing the nipple should be cleaned, and some authorities 
say " keep it in a boric-acid solution when not in use." 

Pasteurization takes place at 167 F. This does 
not destroy the taste or change the constituents of 
the milk. 

Sterilization takes place at 212 F. This affects 
both flavor and digestibility. 



AND HOW TO PREPARE IT. I 55 



A WORD ON SERVING. 

Nothing is so pleasing to the stomach as a food 
daintily served. ' The selection of china in which food 
is to be served should be carefully looked to. Blue and 
white china serves best for all-around purposes, but 
when it is possible have a harmony of color between 
the food and the dish. The dressing of the foods with 
•green stuffs, such as parsley, lettuce leaves, water- 
cress, laid around the dish, serves to harmonize color, 
and gives it a dainty, appetizing look. Sliced lemon 
served on meats gives a pretty effect. All these small 
points count in bringing back the appetite of the 
invalid. The silver should be kept bright, and the 
linen may be plain but spotless. The air of neatness 
and elegance should be combined. If the serving-tray 
be silver, let the edge show ; if it be black, cover it 
with the tray cloth. A black tray will spoil an other- 
wise pretty effect. 



RELATIVE VALUE OF APOTHECARIES' 
AND METRIC WEIGHTS. 

One grain, 0.065 gram. 

One dram, 3.9 grams. 

One ounce, 31.10 grams. 



RELATIVE VALUE OF APOTHECARIES' 
AND METRIC FLUID MEASURES. 

One minim, 0.06 cubic centimeter. 

One fluid dram, 3.75 cubic centimeters. 

One fluid ounce, 30.00 cubic centimeters. 



TABLE OF APPROXIMATE WEIGHTS AND 
MEASURES. 

Three teaspoonfuls, One tablespoonful. 

Four tablespoonfuls, One wineglassful. 

Two wineglassfuls, One gill. 

Two gills, One tumbler or cup. 

Two cups, One pint. 

One quart of sifted flour, One pound. 

One quart powdered sugar, One pound, seven oz. 

One quart granulated sugar, One pound, nine oz. 

One pint closely packed butter, One pound. 

Three cupfuls sugar, One pound. 

Five cupfuls sifted flour, One pound. 

One tablespoonful salt, One ounce. 

Seven tablespoonfuls granulated sugar, . One-half pint. 

Twelve tablespoonfuls flour, One pint. 

Three coffee cupfuls, One quart. 

Ten eggs, . . . , One pound. 

A tablespoonful is frequently mentioned in receipts. 
It is generally understood as a measure or bulk equal 
to that which would be produced by half an ounce of 
water. 

UTENSILS. 

A double tin steamer. 

An earthen crock. 

An enameled saucepan. 

Meat juice press (a lemon-squeezer may be substi- 
tuted). 

A porcelain duck. 

Glass tube. 

Glass funnel. 

Porcelain or glass spoons. 

A glass dropper. 

A graduate medicine glass. 

Asbestos mats. 

It is well to have an oil or gas stove. 

These articles are indispensable in the preparation 
and serving of food in the sick-room. 



INDEX. 



Alcohol Allowed in Gastric Cancer, 16 

Alcoholic Pancreas Extract, 125 

Alcohol in Typhoid, 40 

Allowed after Sunstrokes and Heat Exhaustion, 35 

Allowed in Albuminuria, , . . . 3, 4 

Allowed in Alcoholism, Acute, 1 

Allowed in Alcoholism, Chronic, 2, 3 

Allowed in Anemia or Debility, 5, 6 

Allowed in Cholera, 8 

Allowed in Constipation 6, 7 

Allowed in Diabetes, . . . 9,10,11 

Allowed in Diarrhea, 11, 12 

Allowed in Diphtheria, 8 

Allowed in Diseases of Liver and Bile Passages, ..... 27 

Allowed in Dysentery, 13 

Allowed in Fevers, 13, 14 

Allowed in Gastric Cancer, . . 15, 16 

Allowed in Gastric Cancer in advanced cases per mouth, . 15 

Allowed in Gastric Ulcer, 22,23 

Allowed in Gastritis, Acute, 17, 18 

Allowed in Gastritis, Chronic, 19 

Allowed in Genito-Urinary Tract Inflammation, 24 

Allowed in Gout and Rheumatism, 25, 26 

Allowed in Malarial Fever, 28 

Allowed in Obesity, 30 

Allowed in Scarlet Fever, 33 

Allowed in Scurvy (Infantile), 34 

Allowed in Smallpox, 35 

Allowed in Tuberculosis, 36, 37 

Allowed in Typhoid, 38, 39, 40 

Allowed in Whooping-Cough, 41 



1 58 INDEX. 

Almond Cakes for Diabetes (Seegen), 92 

Apple and Rice Water, 115 

Apple Charlotte, 120 

Apple Soup, 58 

Apple Water, 115 

Apple Water and Sherry, 116 

Arrowroot Mould, 118 

Asparagus, Canned, 96 

Baked Apples, 128 

Baked Apple Water, 115 

Baking, 47 

Baking Irish Potatoes, 127 

Barley Jelly, « 118 

Barley Water No. 1, no 

Barley Water No. 2, ,110 

Barley Water, Thick, No. 3, no 

Beef Essence (Yeo), 52 

Beef Jelly, 61 

Beef Juice, 52 

Beef Peptonoids, .128 

Beefsteak in Oil (Hemineter), 73 

Beef Tea, 52 

Beef Tea and Barley, 53 

Beef Tea, Chrysties', 53 

Beef Tea Custard, 54 

Beef Tea Jelly, ... 61 

Beef Tea (raw), 52 

Beef Tea with Acid, . 53 

Beef Tea with Oatmeal (Anderson), 53 

Beer Soup, , 61 

Blackberry Vinegar, 114 

Black Currant and Arrowroot Water, 115 

Black Currant Vinegar, 114 

Boiling, 47 

Bone Marrow, . 123 

Bone Marrow and Glycerine, 124 

Bouillon, Bottled (Uffelmann), 54 

Bovinine, 128 



INDEX. 159 

Brain Cutlets, 73 

Brain Soup (Hemmeter), 56 

Brandy Cocoa (Trained Nurse), 117 

Bran Tea, no 

Bread, Afternoon Tea, 86 

Bread, Aleuronat (Huth), 92 

Bread, Boston Brown, 89 

Bread, Brown and Cream, 89 

Bread, Diet, 91 

Bread, Gluten, 88 

Bread Jelly, 118 

Bread-Making. General consideration of, 80 

Bread of Corn and Rice, 89 

Bread, One Loaf, 85 

Bread, Rye, 86 

Bread, Salt-Rising, 87 

Bread, Whole Wheat, 86 

Broiling, 48 

Buttermilk in Typhoid, 38 

Calf's Brains Stewed, . 71 

Calf's Foot Broth, 55 

Calf's Foot Cream Jelly, 61 

Canned Goods. General Consideration of, 95 

Carnrick's Soluble Food, 128 

Carving Meats, 71 

Casein, too much in milk, 148 

Caudle (Ringer), 114 

Celery Water 108 

Cereal with Fruit (Trained Nurse), 80 

Chicken Broth (Bartholomew), 55 

Chicken Jelly (Adams), . . . . 61 

Chocolate Blanc Mange, 123 

Chops, Broiled, 71 

Clam Broth, 50 

Clam Juice (raw) and Milk, 50 

Clam Water, 50 

Claret Jelly, . 119 

Clyster, Nutritive (Boas), 131 



160 INDEX. 

Cocoa Cordial (Trained Nurse), 117 

Coffee Custard, 119 

Coffee Jelly, 122 

Cold and Heat in bread-making, 81 

Cordial, Sago, 112 

Corn, Canned, 95 

Corned Beef Hash on Toast with Poached Eggs, .... 74 

Cornflower Posset, .... 123 

Corn Soup, 58 

Cow's Milk, 146 

Cream of Pea Soup (Trained Nurse), 59 

Cream of Tartar Drink (Pavy), in 

Cream Soup, 57 

Crust Coffee, in 

Currant Jelly Water (Fagge), 114 

Custard, Baked, 107 

Custard, Savory (Anderson), 108 

Custard, Soft, 108 

Danish Pudding, 123 

Demulcent Drink (Ringer), 11 1 

Diet in — 

Abdominal Surgery, 45 

Albuminuria, 3 

Alcoholism, Acute, 1 

Alcoholism, Chronic, 2 

Anemia or Debility, 5 

Cerebral Apoplexy, 42 

Cholera, 7 

Chorea, « . 42 

Constipation, 6 

Debility (see Anemia), 5 

Diabetes, 9 

Diarrhea, n 

Diphtheria, 8 

Dysentery, 13 

Dyspepsia. See Gastritis, Acute. 

Epilepsy, 4 2 

Fevers, 13 



INDEX. l6l 

Diet in — 

Gastric Cancer, 15 

Gastric Ulcer, 21 

Gastritis, Acute, 16 

Gastritis, Chronic, 19 

General Surgery, 45 

Genito-Urinary Tract, Inflammation of the, 23 

Goitre, Exophthalmic, 42 

Gout and Rheumatism, 25 

Grand Mai. See Epilepsy. 
Headache. See Neuralgia. 
Hydrophobia. See Tetanus. 

Hysteria 43 

Liver and Bile Passages, Diseases of, 27 

Malarial Fever, 27 

Mania. See Melancholia. 

Melancholia and Mania, 43 

Migraine. See Neuralgia. 

Neuralgia, 44 

Neurasthenia, 43 

Obesity, 28 

Petit Mai. See Epilepsy. 

Pneumonia, 32 

Poisoning by Strong Acids and Alkalies, ...... 31 

Pregnancy, 31 

Pyemia and Septicemia, 32 

Rheumatism. See Gout. 

Rickets, 32 

Scarlet Fever, 33 

Scurvy (Infantile), 34 

Septicemia. See Pyemia. 

Smallpox, , 35 

Sunstrokes and Heat Exhaustion, 35 

Surgery of Face, 46 

Tetanus and Hydrophobia, 44 

Tic Douloureux. See Tri-facial Neuralgia. 

Tri-facial Neuralgia, 44 

Tuberculosis, . 35 



1 62 INDEX. 

Diet in — 

Typhoid, 37 

Whooping-Cough, 41 

Digestibility of Mother's Milk, 146 

Drink, Pleasant, 114 

Drinks, 108 

Dujardin-Beaumetz Food, 126 

Dujardin-Beanmetz Menu in Obesity, 29 

Ebstein's Menu in Obesity, 28, 29 

Egg and Port Wine, 105 

Egg and Sherry, 104 

Egg and Wine (Ringer), .*..., 100 

Egg, Boiled, New Process, No. 3, 106 

Egg, Boiled, No. 2, 106 

Egg Drink, 103 

Egg Lemonade, 117 

Egg, Milk, and Brandy, 104 

Bggnog, 104 

Egg, Poached, New Way, 106 

Egg Sandwiches, 107 

Eggs, Boiled, 106 

Eggs, Cooked, 106 

Eggs for Fever Patients (Yeo), . . 104 

Egg Snow, 105 

Egg Soup, 56 

Eggs, Raw, 103 

Egg, Steamed, 106 

Eggs, Wine Whey with, 105 

Egg Toast, 106 

Egg Water, 103 

Egg with Beef Tea, „ 105 

Enema (Barbour), 132 

Enema (Herrick), 132 

Enema, Nutritive (Ewald), 131 

Enema, Nutritive (Jaccoud), . 131 

Enema, Nutritive (Leube), 130 

Enemata, Beef, Peptonised, 133 

Enemata, Egg, Peptonised, . . 133 



INDEX. 163 

Enemata, Milk, Peptonized, 133 

Enemata, Panopepton, 134 

Farinaceous Foods, etc. General consideration of, . . . 76 

Fat, too much in milk, - 148 

Feeding in Second Year, 149 

Feeding in Third and Fourth Years, 150 

F^ver Food (Buss), 126 

Fish and Oysters. General consideration of, 63 

Fish, Boiled, 64 

Fish Cream, 65 

Fish Custard, 66 

Fish, Frying, 64 

Fish, Invalid, 66 

Fish, Potted, 65 

Fish Pudding, 66 

Fish Pudding and Toast, 66 

Fish Sandwiches, 65 

Fish, Steaming and Baking, 65 

Fish Soup, 55 

Fish Toast, 65 

Flaxseed Tea, . . ; . . 109 

Flaxseed Tea with Lemon, . . . , 109 

Flour, best for bread-making, 81 

Food for the Baby, 145 

Food Products, 128 

Frizzled Beef, 75 

Frothergill's Amylaceous Food, 125 

Fruits, Canned. General rules for cooking, 95 

Fruits, Dried and Evaporated, , 96 

Frying, 48 

Gastric glands, destruction of in Alcoholism, Chronic, . . 2 
General rules for feeding after Poisoning by Strong Acids 

and Alkalies, 31 

General rules for feeding during Pregnancy, 31 

General rules for feeding in — 

Alcoholism, Acute, 1 

Alcoholism, Chronic, 2 

Albuminuria, 3 



164 INDEX. 

General rules for feeding in— 

Cholera, 7 

Constipation, . . 6 

Diabetes, 9 

Diarrhea, . n 

Diphtheria, , 8 

Diseases of Liver and Bile Passages, 27 

Dysentery, , 13 

Fevers, , 13 

Gastric Cancer, . 15 

Gastric Ulcer, 21 

Gastritis, Acute, 16 

Gastritis, Chronic, 19 

Inflammation of Genito-Urinary Tract, 23 

Gout and Rheumatism, 25 

Malarial Fever, .' 27 

Obesity, 28 

Pneumonia, . 32 

Pyemia and Septicemia, 32 

Rickets, 32 

Scarlet Fever, * 33 

Scurvy (Infantile), 33 

Tuberculosis, 35 

Typhoid, 37, 38 

Whooping-Cough, ... 41 

General rules in Anemia or Debility, 5 

Glair Water (Hemmeter), 103 

Globou, 128 

Gluten Cream Wafers, 88 

Gluten Gems, 88 

Gluten Griddle Cakes, 88 

Graham Rolls, Hard, 88 

Grape Juice (Unfermented) and Water, 114 

Grilling (see Broiling), 48 

Gruel, Baked Flour, 113 

Gruel, Barley, 112 

Gruel, Cracker, 113 

Gruel, Farina, 113 



INDEX. 165 

Gruel, Flour, 113 

Gruel, Indian Meal, 113 

Gruel, Milk, Peptonised, 139 

Gruel, Oatmeal, 112 

Gruel, Royal, 112 

Gum Arabic Water, 108 

Ham and Toast with Poached Eggs, 74 

Hamburger Steak, 74 

Ham Mousiline, . . , 74 

Hemaboloids, 128 

Horlick's Food, 128 

Ice Cream, Peptonised, . . . 103 

Ichthyocolla Jelly (Hemmeter), . . . 120 

Imperial Granum, 129 

Increasing Child's Diet, . , 149 

Infant Food, 126 

Infant Food (Eivlart), 127 

Infant Foods, 153 

Irish Moss Jelly, 119 

Jellies, Farinaceous and Wine, 118 

Jelly (Wiels, for Dyspeptics), 62 

Junket, , 99 

Junket (Anderson), 100 

Junket of Milk and Egg, 143 

Junket, or Curds and Whey 142 

Kefyr (Hemmeter), 102 

Kidney, Stewed, 71 

Kneading in Bread-making, 83 

Koumiss, 101 

Leibig's Soluble Food, 129 

Lemonade, 116 

Lemonade No. 2, 116 

Lemon Sponge or Snow Pudding, 122 

Lime-Water, 108 

Linseed Tea (Chambers), 109 

Macaroni with Cream, 80 

Malted Milk, 129 

Maltine, 129 



l66 INDEX. 

Maltzyme, 129 

Meat Biscuit (Parkes), 125 

Meat, Boiling, 70 

Meat Bouillon Wine Clyster (Fleiner), 132 

Meat Cure, 58 

Meat Extract Ice (Ziemssen), 54 

Meat Jellies, 61 

Meat Jelly (Hepp), 61 

Meat Preparations, 62 

Meat Preparations. How Served, 63 

Meat Puree Soup (Hehl), 57 

Meat, Roasting or Baking, . 69 

Meats, Broiling, 70 

Meats, Grilling (see Meat, Broiling), 70 

Meats, Poultry, etc. General Consideration of, 68 

Meats, Stewing, 70 

Meat Teas, Soups, and Broths. General Consideration of 

Preparation of, 49 

Mellin's Food, 129 

Methods of Cooking. General Consideration of the, . . . 47 
Method to Change Cow's Milk to Resemble Mother's Milk. 147 

Milk, Almond (Hemmeter), 98 

Milk and Cinnamon Drink, 97 

Milk and Egg, 98 

Milk and Lime-water, 97 

Milk and Milk Preparations, 97 

Milk and Seltzer, 97 

Milk and Soda Water, 97 

Milk and Vichy, 97 

Milk, Effervescent Zyminised, 101 

Milk From One Cow, 154 

Milk in Typhoid, 38 

Milk Jelly (Hemmeter), 100 

Milk Lemonade, Peptonised, 139 

Milk Mixture in Typhoid, 98 

Milk Punch, 98 

Milk Punch, Peptonised, 139 

Milk, Rice, 97 



INDEX. 167 

Milk Sherbet, 122 

Milk, Sterilized, 101 

Milk Toast, Peptonised, 93 

Milk with Brandy or Sherry, 98 

Milk with Suet, 99 

Minced Meats, 73 

Miscellaneous, 125 

Mistura Spiritus Vini Gallici, 104 

Mitchell, S. Weir. Menu in Obesity, 30 

Mother's Milk, 145 

Mulled Wine (Ringer), 114 

Multiple Neuritis, Diet in, 43 

Mush, Hominy, ... 77 

Mush, Oatmeal, 77 

Mushrooms Stewed with Toasted Bacon, 72 

Mush, Rye Meal, 78 

Must Avoid in Albuminuria, 4 

Must Avoid in Anemia or Debility, 6 

Must Avoid in Constipation, 7 

Must Avoid in Diabetes, 11 

Must Avoid in Diarrhea, . 12 

Must Avoid in Diseases of Liver and Bile Passages, ... 27 

Must Avoid in Fevers, 14 

Must Avoid in Gastric Cancer, 15 

Must Avoid in Gastric Ulcer, 23 

Must Avoid in Gastritis, Acute, . 18 

Must Avoid in Gastritis, Chronic, 20 

Must Avoid in Genito-Urinary Tract Inflammation, ... 24 

Must Avoid in Gout and Rheumatism, 26 

Must Avoid in Obesity, . 31 

Must Avoid in Tuberculosis, 37 

Mutton and Chicken Broth (Osier), 54 

Mutton Broth, 51 

Mutton Tea, 51 

Mutton Tea Custard, 54 

Mutton Tea with Egg, 51 

Nestle's Food, 129 

Nipple, The, . 154 



1 68 INDEX. 

Nitrogenous Foods for Children and Adolescence in 

Albuminuria, 4 

Nourishing Soup (Ringer), 56 

Nursing, 145 

Nursing Bottle, The, 154 

Nutritious Coffee, 117 

Nutritious Jelly, 118 

Omelet, Bread, 107 

Omelet, Rum, 107 

Omelet, Smoked Beef, 75 

Omelet, Souffle, 106 

Operations on the Face, Diet After, 46 

Orange Charlotte, 120 

Orange Cream, 121 

Orange Flower Water, 109 

Osier Menu in Gastric Ulcer, 22 

Oysters a la Blanche, 67 

Oysters, Broiled, « 68 

Oysters, Curled, 67 

Oyster Juice (Raw) and Milk, 50 

Oysters and Toast, 68 

Oysters, Peptonised, 67 

Oyster Tea, 50 

Panada, Milk, 113 

Panada (Ringer), 125 

Panada, Water, 113 

Panada, Water with Beef Tea, 114 

Panopeptone, 129 

Partial Digestion of Farinaceous Foods at the Table, . . 144 

Pasteurization, 154 

Peaches, Dried, 96 

Peptonised Beef, 140 

Peptonised Enemata, 133 

Peptonised Foods, 134 

Peptonised Milk (Cold Process), 135 

Peptonised Milk, Effervescent, 137 

Peptonised Milk Gruel, 139 

Peptonised Milk, Hot, 136 



INDEX. 169 

Peptouised Milk Jelly, 138 

Peptonised Milk Lemonade, 139 

Peptonised Milk (Partially), 135 

Peptonised Milk Punch, 139 

Peptonised Milk, Specially for Jellies, Punches, etc., . . 137 

Peptonised Milk (Warm Process), 134 

Peptonised Milk with Porridge, . 140 

Peptonised Oysters,. . 141 

Pigeon Stew with Milk, 72 

Porridge, Baked Flour, 79 

Porridge, Gluten, 77 

Porter Jelly, 119 

Port Wine Jelly (Ringer), 119 

Powdered Beef, 126 

Predigested Foods in Alcoholism, Chronic, 2 

Preparation of Bowel for an Enema, 130 

Prunes, Stewed, 96 

Prune Whip (Trained Nurse), 127 

Puree of Fresh Beans, 60 

Puree of Green Peas, . 60 

Puree of Split Peas, 59 

Puree of White Beans, 60 

Raspberry Cream, 121 

Raw Meat Diet, 124, 125 

Raw Meat Diet (Ringer), 124 

Raw Meat Foods, 123 

Raw Meat Sandwiches, 124 

Rectal Feeding in Alcoholism, Chronic, 3 

Rectal Feeding in Diphtheria, 8 

Rectal Feeding in Gastric Cancer, , . . . 15 

Regular Diet after Alcoholism, Chronic, 3 

Rice, Boiled, : 76 

Rice Cream, 78, 121 

Rice, Imperial, 78 

Rice Pudding, 79 

Rice Pudding and (ground) Malt (Yeo), 79 

Rice Water, in 

Rice Water (Pavy), ,111 



I7Q INDEX. 

Roasting, 47 

Rolls, 87 

Rum Punch, 98 

Rusks, Egg, 90 

Rusks, Sponge, 91 

Russian Cream, 122 

Sassafras Water, , 109 

Sautering, 48 

Serving, A Word on, 155 

Simmering, 48 

Sippets, 90 

Smelts, Broiled, 67 

Smoked Beef with Cream Sauce, 76 

Solid Foods in Cholera, , . . . . 8 

Soup Biscuit (Hemmeter), 91 

Soup Containing Meat (Rosenthal), 58 

Soup Roll (Heyl), 91 

Soup Sticks, 90 

Sponge Drops (Trained Nurse), 92 

Starchy Foods, percautious in eating in Alcoholism, 

Acute, 2 

Sterilization, . 154 

Stew for Invalids, 72 

Stimulants Allowed in Anemia or Debility, 6 

Stimulants Allowed in Fevers, 14 

Stoke's Cognac Mixture, 126 

Strawberry Cream, 127 

Strengthening Mixture, 105 

Sugar, too much in milk, 148 

Surgical Operations, Diet after, 45 

Sweetbreads, Baked, 73 

Sweetbreads, Broiled, 71 

Sweetbread Soup (Hemmeter), 55 

Table of Approximate Weights and Measures, 156 

Table of Quantity of Food and Time for Feeding, .... 148 
Table of Relation of Apothecaries' and Metric Weights, . 155 
Table of Relative Value of Apothecaries' and Metric 

Fluid Measures, 155 



INDEX. 171 

Table Showing Difference Between Mother's and Cow's 

Milk, 147 

Tamarind Water, 116 

Tapioca Cream 80 

Tapioca Cream (Trained Nurse), 79 

Temperature of Fat for Frying, 48 

Temperatures in Bread-making, 83, 84 

Thirst in Cholera, , 7 

Thirst in Typhoid, 39 

Time for Baking Bread, 84 

Toast Water, in 

Tom and Jerry, 104 

Tomatoes, Canned, 96 

Tomato Soup, 59 

Trophonine, 129 

Utensils, 156 

Veal Cream, 57 

Veal Tea, 52 

Vegetables, Canned. General Rules for Cooking, . . . . 95 

Vegetables, Dried. General Rules for Cooking, 93 

Vegetables, Fresh. General Rules for Cooking, ..... 93 

Vegetables, Time for Cooking, 94 

Weaning the Baby, 153 

Whey, 143 

Whey, Champagne, 98 

Whey, Cream of Tartar (Pavy), 99 

Whey, Tamarind (Pavy), 99 

Whey, White Wine (Pavy), 99 

Whey, Wine, 100 

Whey, Wine (Thompson), 99 

Yeast, ' 85 

Yeast, pure, in bread-making, 81 

Zwieback, 89 



